Save This tropical pineapple upside down cake brings a slice of paradise right to your table. The caramelized pineapple rings and bright maraschino cherries create a stunning presentation while the coconut-infused cake underneath provides the perfect moist foundation. Each bite delivers a nostalgic yet exotic flavor that transports you straight to the tropics.
I first made this cake for my daughter's luau-themed birthday party, and it was such a hit that it's now requested for nearly every family gathering. The smell of butter and caramelizing sugar fills the kitchen with the most incredible aroma that always draws everyone in.
Ingredients
- For the Topping: 4 tbsp unsalted butter provides the rich caramel base that glazes the fruit
- For the Topping: 2/3 cup light brown sugar creates that signature sticky sweet topping
- For the Topping: 1 can pineapple slices are the star of the show look for rings packed in juice not syrup
- For the Topping: 8 to 10 maraschino cherries add vibrant color and nostalgic flavor
- For the Topping: 1/4 cup shredded sweetened coconut brings tropical flair use toasted coconut for deeper flavor
- For the Cake: 1 1/2 cups all purpose flour provides structure choose unbleached for best results
- For the Cake: 1 1/2 tsp baking powder gives the perfect rise
- For the Cake: 1/4 tsp salt balances the sweetness
- For the Cake: 1/2 cup unsalted butter softened is essential for a tender crumb
- For the Cake: 1 cup granulated sugar sweetens without overwhelming
- For the Cake: 2 large eggs at room temperature help create a fluffy texture
- For the Cake: 1 tsp vanilla extract enhances all the flavors
- For the Cake: 1/2 cup coconut milk adds richness and tropical flavor
- For the Cake: 1/4 cup pineapple juice from the can intensifies the fruit flavor
Instructions
- Prepare the Pan:
- Preheat your oven to 350°F and thoroughly grease a 9-inch round cake pan. Make sure to get into all the corners as the caramel can stick. Melt the 4 tablespoons of butter and pour it evenly across the bottom of the pan, watching as it creates a golden layer. Sprinkle the brown sugar evenly over the melted butter, using your fingers to break up any clumps for an even caramelization.
- Create the Decorative Topping:
- Arrange the pineapple slices in a single layer over the brown sugar. You can typically fit 7 whole slices with one in the center and 6 around it. Place a bright maraschino cherry in the center of each pineapple ring and any empty spaces between rings. Sprinkle the shredded coconut evenly over the arrangement, which will toast beautifully during baking.
- Prepare the Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer for about 3 minutes until the mixture becomes pale and fluffy. This incorporates air for a lighter cake. Add eggs one at a time, beating for 30 seconds after each addition. Mix in the vanilla extract until just combined.
- Combine Wet and Dry Ingredients:
- Mix the coconut milk and reserved pineapple juice in a measuring cup. Add the dry ingredients to the butter mixture in three parts, alternating with the coconut milk pineapple juice mixture. Begin and end with the dry ingredients, mixing on low speed just until combined after each addition. Be careful not to overmix, which can make your cake tough.
- Bake to Perfection:
- Gently pour the batter over the pineapple arrangement, using a spatula to spread it evenly without disturbing the fruit. Smooth the top and tap the pan gently on the counter to remove air bubbles. Bake for 40 to 45 minutes, until the cake is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- The Dramatic Flip:
- Allow the cake to cool in the pan for exactly 10 minutes on a wire rack. This timing is crucial too short and the caramel will be too runny, too long and it might stick. Place your serving plate upside down over the cake pan, and in one confident motion, flip everything over. Leave the pan in place for about 30 seconds to allow the caramel to drip onto the cake, then carefully lift it off. If any fruit sticks to the pan, simply place it back on the cake.
Save The coconut milk is truly the secret ingredient in this recipe. While traditional pineapple upside down cakes use regular milk, the subtle coconut flavor adds a dimension that transforms this from a simple dessert into a tropical experience. My grandmother taught me this trick when I was young, and I've never made it any other way since.
Make Ahead and Storage
This cake actually improves with time as the caramel continues to soak into the cake. You can make it up to two days in advance and store it covered at room temperature. For longer storage, wrap individual slices in plastic wrap and freeze for up to three months. Thaw at room temperature and warm slightly in the microwave before serving to revive that fresh baked texture.
Creative Variations
While the classic version is hard to beat, there are several delicious ways to customize this cake. Try adding a tablespoon of dark rum to the caramel mixture for an adult version with more depth. For a tropical twist, fold 1/2 cup of finely chopped mango into the batter. You can also substitute the all purpose flour with cake flour for an even more tender crumb, just add an extra 2 tablespoons per cup of flour.
Serving Suggestions
Serve this cake slightly warm with a scoop of coconut ice cream or freshly whipped cream for the ultimate dessert experience. For brunch, it pairs wonderfully with a cup of Kona coffee. To make it extra special, drizzle each slice with a simple rum sauce made by heating 1/2 cup brown sugar with 1/4 cup butter and 2 tablespoons rum until thick and bubbly.
Troubleshooting Tips
If your cake seems too dense, your butter might not have been soft enough before creaming with sugar. Always let butter sit at room temperature for at least an hour before baking. If your topping sticks to the pan during the flip, immediately place the pan back on top and let the residual heat loosen the caramel for a minute before trying again. For even baking, rotate your cake pan halfway through the baking time.
Save Enjoy this delightful tropical treat that is sure to impress your guests or simply brighten your day. It's a little slice of sunshine in every bite.
Recipe FAQ
- → Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works well. Be sure to drain it thoroughly to avoid excess moisture.
- → What can I substitute for coconut milk?
Whole milk or another plant-based milk can replace coconut milk, though flavor will be less tropical.
- → How do I prevent the cake from sticking when inverting?
Well-greased pans and allowing the cake to cool for 10 minutes after baking make removal easier.
- → Can this be made in advance?
Absolutely! The cake stays moist; store covered at room temperature for up to 2 days.
- → Are there nut-free options?
Yes, simply omit macadamia nuts. The cake still delivers rich, tropical flavor without them.
- → Is there a gluten-free variation?
Substitute a gluten-free flour blend for the all-purpose flour; check for texture and doneness as you bake.