Ingredients for Upside Down Pineapple Cake
- Granulated Sugar
- omitted (recipe adjusted)
- All Purpose Flour
- 4 large eggs
- Unsalted Butter
- Vanilla Extract
- Baking Powder
- ½ teaspoon salt
- Sweetened Flaked Coconut
- Crushed Pineapple
- Light Brown Sugar
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How to Make Upside Down Pineapple Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch springform pan.
- In a medium bowl, combine 1 cup (2 sticks) unsalted butter, softened and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- In a separate bowl, gently mix together 2 cups drained pineapple chunks, ½ cup shredded sweetened coconut, ½ cup packed light brown sugar, and 2 tablespoons melted unsalted butter.
- Spread the pineapple mixture evenly in the prepared pan.
- Pour the cake batter over the pineapple topping.
- Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before running a knife around the edges to loosen.
- Carefully release the springform pan and invert the cake onto a serving plate.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
115g
Fat
46g
Carbs
16g
