Classic Tropical Twist Pineapple Upside-Down Cake

This Tropical Twist Pineapple Upside-Down Cake infuses classic flavors with a hint of coconut and lime, creating an irresistible dessert perfect for any occasion. Featuring caramelized pineapple rings and a moist, fluffy cake, it delights every palate. Ideal for summer parties or tropical-themed events, this cake is a modern take on a beloved treat.

Prep time: 15 minutes
Cook time: 50 minutes
Serves: 9

Ingredients

1/2 cup unsalted butter

1 cup packed light brown sugar

9 slices canned pineapple rings

9 maraschino cherries

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened shredded coconut

1/2 cup coconut milk

1/4 cup pineapple juice

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon coconut extract

1 lime zested

2 large eggs

Instructions

1. Preheat your oven to 350°F. Grease and line a 9-inch round cake pan.

2. In a saucepan, melt 1/2 cup butter and stir in brown sugar until dissolved. Pour into the prepared cake pan.

3. Arrange pineapple rings over the caramel sauce and place a cherry in the center of each ring.

4. In a large bowl, whisk together flour, sugar, coconut, baking powder, and salt.

5. In another bowl, combine coconut milk, pineapple juice, vanilla extract, coconut extract, lime zest, and eggs.

6. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

7. Pour the batter over the pineapple rings, spreading evenly.

8. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

9. Allow to cool for 10 minutes, then invert onto a plate to cool completely.

Storage

Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.

Reheating

Reheat slices in the microwave for 10-15 seconds or until warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.