Classic Tropical Twist Pineapple Upside-Down Cake
This Tropical Twist Pineapple Upside-Down Cake is a refreshing take on a classic favorite. With the vibrant flavors of coconut and lime, it's a delightful escape to a tropical paradise in cake form!
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Ingredients for Classic Tropical Twist Pineapple Upside-Down Cake
Butter is the base for the rich caramel sauce that forms the delicious topping. Light brown sugar pairs with butter to create a deep, molasses-like sweetness. The star, of course, is the pineapple rings, which provide a juicy, tangy contrast to the sweet topping. Maraschino cherries add a pop of color and a sweet burst in every slice.
The cake base includes all-purpose flour for structure, and granulated sugar for sweetness. Unsweetened shredded coconut brings texture and a hint of tropical flair. Coconut milk and pineapple juice make the cake wonderfully moist. Baking powder gives it just the right lift, while salt balances the flavors. Vanilla extract and coconut extract enhance the tropical notes, and lime zest adds a refreshing aroma. Finally, eggs bind everything together.
Classic Tropical Twist Pineapple Upside-Down Cake Tips & Tricks
- Make sure your eggs are at room temperature to ensure a smooth batter.
- Use fresh lime zest for the best flavor. A microplane grater works wonders here.
- If you're a fan of extra caramel, drizzle a little more over the cake before serving.
Serving Ideas for Classic Tropical Twist Pineapple Upside-Down Cake
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a more tropical flair, serve it with a side of mango sorbet. A sprinkle of toasted coconut on top can add a lovely crunch and flavor.
Frequently Asked Questions
- Can I use fresh pineapple instead of canned?
- Absolutely! Just be sure to slice it thinly for even cooking.
- How do I store leftovers?
- Store the cake in an airtight container in the fridge for up to 3 days.
- Can I make this cake ahead of time?
- Yes, it can be made a day in advance. Just keep it covered at room temperature.
Classic Tropical Twist Pineapple Upside-Down Cake Recipe Walkthrough
First, preheat your oven to 350°F. You'll want to grease and line a 9-inch round cake pan to ensure nothing sticks. Next, melt the butter in a saucepan over medium heat. Stir in the brown sugar until it dissolves completely, transforming into a smooth caramel sauce. Pour this into your prepared cake pan, spreading it evenly.
Next, arrange the pineapple rings over the caramel, placing a cherry in the center of each ring for that classic look. Now, in a large bowl, whisk together the flour, granulated sugar, shredded coconut, baking powder, and salt until evenly combined. In another bowl, whisk together the coconut milk, pineapple juice, vanilla extract, coconut extract, lime zest, and eggs.
Gradually mix the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the cake tough. Pour the batter over the arranged pineapple rings and spread it evenly with a spatula.
Bake the cake for 45-50 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let it cool in the pan for about 10 minutes, then carefully invert it onto a plate to cool completely.
Why This Classic Tropical Twist Pineapple Upside-Down Cake Works
- Incorporates the exotic flavors of coconut and lime for a unique twist.
- The caramelized pineapple and cherry topping is as stunning as it is delicious.
- Perfectly moist and dense, thanks to the coconut milk and pineapple juice.
- Simple to make but looks impressive enough for special occasions.
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
Step-by-step 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.