Tropical Coconut Cream Pineapple Upside-Down Cake

This Coconut Cream Pineapple Upside-Down Cake is a delightful meld of tropical flavors and a beloved classic dessert. The moist, fluffy cake is infused with rich coconut cream, which pairs perfectly with the sweet, caramelized pineapples and cherries on top. Each slice offers a burst of nostalgia and sunshine, making it an ideal treat for summer gatherings or any festive occasion.

The key to a successful upside-down cake lies in the preparation of the topping. By caramelizing the pineapple and brown sugar together, you create a beautiful, golden glaze that seeps into the cake, ensuring each bite is sweet and flavorful. This cake is not only a feast for the taste buds but also for the eyes!

Tropical Coconut Cream Pineapple Upside-Down Cake

Serves: 8 Prep Time: 20 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 350 calories 15g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 cup brown sugar
• 1/4 cup unsalted butter
• 1 can (20 oz) sliced pineapple, drained
• Maraschino cherries, for garnish
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup coconut cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a 9-inch round cake pan, melt the butter over low heat and stir in the brown sugar until dissolved.
3. Arrange the drained pineapple slices in the pan, placing a cherry in the center of each slice. Set aside.
4. In a mixing bowl, combine flour, baking powder, baking soda, and salt. Whisk to blend and set aside.
5. In another bowl, beat together granulated sugar, coconut cream, eggs, and vanilla extract until smooth.
6. Gradually mix in the dry ingredients, alternating with the milk, until just combined. Do not overmix!
7. Pour the batter over the pineapple slices in the pan, spreading it evenly.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. Serve warm or at room temperature.

Notes

Note: For an extra coconut flavor, consider adding shredded coconut to the batter or as a garnish on top of the cake.

For the best results, use fresh pineapple if possible, as it adds a vibrant flavor that canned pineapple can’t match. If you’re short on time, canned pineapple works well too—just make sure to drain it thoroughly.

Don’t skip the coconut cream; it adds depth and a rich, tropical flavor. If you can’t find coconut cream, you can use full-fat coconut milk, but the texture may vary slightly.

To store leftovers, keep the cake covered at room temperature for up to 3 days. Reheat individual slices in the microwave for a few seconds for a cozy treat!