Pineapple Coconut Upside Down Cake 15-Jun-2013

Categories: desserts Tags: pineapple cake

The classic Betty Crocker cake, using a spring-form pan instead of the cast-iron skillet, because I have one and not the other.


  • 1 cup softened butter, divided
  • 1 cup brown sugar
  • ½ teaspoon ground ginger
  • 1 20-ounce can of pineapple slices, drained, with 1 cup of juice reserved
  • ½ jar of marasshino cherries
  • 1 18¼ ounce boxed yellow cake mix
  • 2 eggs
  • ½ cup shredded coconum


  1. Heat oven to 350&degF;.

  2. Line a large rimmed baking sheet with parchment paper.
  3. Wrap a double layer of foil inside and over the lip of a 10-inch springform pan.

  4. Place ½ cup butter in pan and heat in the oven for 2 minutes; remove.
  5. Stir in sugar and ginger.
  6. Arrange pineapple slices in the pan and place ½ a maraschino cherry in the center of each ring.

  7. Beat cake mix, ½ cup butter, eggs, and reserved pineapple juice on medium for 2 minutes.
  8. Stir in coconut.
  9. Spoon the batter into the springform pan.
  10. Place the pan on the baking sheet, centering it.

  11. Bake for 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
  12. Remove from oven and cool for at least 5 minutes.
  13. Loosen the springform pan and invert the cake onto a serving platter.