Tropical Pineapple Upside-Down Cake

A delectable Tropical Pineapple Upside-Down Cake infused with a hint of coconut and lime that adds a unique twist to this classic dessert. This easy-to-make cake is perfect for any occasion and features caramelized pineapple slices atop a tender and moist cake base, making it a crowd-pleaser!

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 8

Ingredients

1/4 cup unsalted butter

1 cup packed light brown sugar

1 can (20 oz) pineapple slices, drained and juice reserved

1/4 cup unsweetened shredded coconut

1/4 cup maraschino cherries, stemmed and halved

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup (1 stick) unsalted butter, softened

2 large eggs

1/3 cup reserved pineapple juice

1/4 cup coconut milk

1 teaspoon vanilla extract

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Zest of 1 lime

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.

2. Melt 1/4 cup of butter in a small saucepan over medium heat. Stir in the brown sugar until melted and smooth. Pour this mixture into the prepared cake pan, spreading it evenly.

3. Arrange the pineapple slices in a single layer over the brown sugar mixture. Place a maraschino cherry in the center of each pineapple slice. Sprinkle the coconut evenly over the top.

4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

5. In a large bowl, use an electric mixer to cream together 1/2 cup of softened butter and granulated sugar until light and fluffy.

6. Beat in the eggs one at a time, then stir in the vanilla extract and lime zest.

7. Gradually add the flour mixture to the butter mixture alternately with the pineapple juice and coconut milk, mixing until just combined.

8. Pour the batter over the pineapples in the cake pan, spreading evenly.

9. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

10. Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate. Cool completely before serving.

Storage

Store the cake in an airtight container at room temperature for up to 3 days.

Reheating

To reheat, microwave individual slices for 15-20 seconds or warm in a 300°F (150°C) oven for 5-10 minutes.

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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.