In a family filled with pie-lovers I find myself one of the few that prefers cake. I love the texture of cake, the diversity of flavors and of course, I LOVE the frosting. 😋 Although Aaron lies firmly on the pie-loving side, I can always entice him with my Tropical Pineapple Upside-Down Cake! This twist to the original cake takes the flavor and texture to a whole new level. 🙌🏼

Gather Your Ingredients 

This shopping trip Betty Crocker was my cake mix winner, and let’s be serious, she never disappoints. Overall I do not have a preference on cake mix brands – I usually just go with the best price at the time. Pineapple slices and maraschino cherries were next in the cart, followed by the secret ingredient! What makes this Pineapple Upside-Down cake Tropical is shredded unsweetened coconut. 🤗 It truly makes all the difference! Before we get started drain the pineapple juice into a measuring cup. Add water to the pineapple juice to measure 1 cup. Set to the side for use later.

After melting the butter in the bottom of your pan(s). Add the brown sugar and spread around evenly. Next, carefully arrange your pineapple slices and cherries. Feel free to puzzle piece as many as you like in the single layer!!! 

Cake Time

Once your top is arranged set it off to the side. Begin prepping your cake mix as instructed on the box; substituting your 1 cup pineapple water for the 1 cup water it calls for. In addition, add 1 cup of coconut to the mix. Mix well and add to prepped cake pans (pour over pineapples). Bake for 42-48 minutes, or until a knife-to-the-center comes out clean. Skor the edges to release the pan. Place a serving plate upside down onto pan; turn plate and pan over. Let pan sit over the cake for 5 minutes so the brown sugar topping can soak into the cake. Remove pan and let cool.

Pineapple Upside Down Cake

Let me know what you think!

Are you a pie-lover or a cake-lover? I’d love to hear in the comments! 👇🏼👇🏼👇🏼

xo,

Carolyn

 

PSA – All the recipes on the blog are printer friendly! 🖨

Pineapple Upside Down Cake
5 from 5 votes
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Tropical - Pineapple Upside-Down Cake


Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 1/4 cup Butter or Margarine
  • 1 cup Packed Brown Sugar
  • 1 can (20 oz) Pineapple Slices in juice, drained, juice reserved
  • 1 jar (6 oz) Maraschino Cherries without stems, drained
  • 1 cup Shredded Coconut unsweetened
  • 1 box Yellow Cake Mix
  • Softened Butter and Eggs (called for on cake mix)

Instructions

  1. Heat oven to 350°F (325°F for dark or nonstick pan). In a 13x9-inch pan (or two: 9-inch round pans), melt butter in oven. Sprinkle brown sugar evenly over butter. 

  2. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

  3. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.

  4. Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until a toothpick inserted in center comes out clean. Immediately run a knife around side of pan to loosen cake. 

  5. Place a serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. 
  6. Cool 30 minutes. Serve warm or cool. Store covered in the refrigerator.
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