Looking for a fun and easy dessert? This retro pineapple upside down cake will have you thinking you are in the tropics with all the delicious flavors.
This a great last-minute dessert to take to a dinner or party or serve at your own home. I always try to keep canned pineapple splices around just for this recipe. It's extremely quick, and there is no hassle with icing and piping. This is definitely a crowd pleaser. Serve it warm a la mode. You will be transported to the Caribbean after the first bite.
Pineapple Upside Down Cake
Ingredients
Pan Preparation:
2 tbsp butter (melted)
½ cup lightly packed brown sugar
8-10 pineapple slices
Batter:
1 Cup Flour
1/3 Cup butter (melted)
1 tsp baking powder
½ tsp baking soda
1 Cup Milk
3/4 Cup condensed milk
½ Cup desiccated coconut
½ tsp Vanilla extract
8-10 Maraschino cherries
Directions
Preheat oven to 325 degrees Fahrenheit.
In a greased 9-inch pan, add melted butter and mix brown sugar. Don't worry if it is not fully combined. It will all melt in the oven when baking.
Arrange your pineapple slices on the brown sugar.
In a bowl sift together flour, baking soda and baking powder.
In another (larger) bowl whisk melted butter and condensed milk to combine.
Next add milk and vanilla. Whisk well.
Add the dry ingredients in two batches. Mix to combine. Do not overmix, or it will get too glutenous.
Add desiccated coconut and fold gently.
Pour the batter in the prepared pan. Tap the pan on a flat surface to make sure the batter gets into all the nooks and crannies. Bake at 325 degrees for 30-35 minutes.
Remove cake promptly and let cool for 10 minutes.
Run a butter knife between the edges of the pan and flip to reveal the cake. Decorate with Maraschino cherries.
Serve warm with vanilla ice cream. Enjoy!
I hope you enjoy this favorite! Please like and share your experience in the comments section below. Follow me on Instagram & Facebook for more recipes!
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