Coconut Pineapple Upside-Down Bundt Cake

Coconut Pineapple Upside-Down Bundt Cake

Coconut Pineapple Upside-Down Bundt Cake

I have been making Pineapple upside-down cake in a regular 9×12 glass pan for years.  I love this cake, and since I had some leftover pineapple slices, I decided I wanted to do something a little different.  Making this cake in the Bundt pan was actually a lot easier than the traditional method, and came out looking so pretty!

This cake is very rich and feeds quite a few people. The wonderful thing about canned pineapple is that you can make this cake any time of year.  Impress your friends and family at holiday gatherings and remind them of their pleasant memories of the warm, summer months.


Coconut Pineapple Upside-Down Bundt Cake
Recipe type: Dessert
Cuisine: USA (Southern)
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
<span></span>Coconut gives the traditional pineapple upside-down cake extra flavor. Crushed pineapple in the batter gives great texture and pineapple flavor.
Coconut Pineapple Upside Down Cake Mise En Place

Mise En Place

For the Upsidedown
  • 1 1/2 stick butter
  • 2 cups Brown sugar
  • 1/2 cup shredded coconut
  • 6 pineapple rings
  • maraschino cherries
For the Cake
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/4 cups milk
  • 1/8 cup vegetable oil
  • 1 stick butter softened
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 2 tablespoons Pineapple juice reserved from rings
  1. Preheat oven to 325. Have ready a Bundt pan and a cake cooling rack.
  2. To prepare the pan, melt butter and pour melted butter into the pan. Evenly distribute brown sugar. Place pineapple rings neatly, reserving juice Put two cherries inside each ring. Sprinkle coconut all around the area without rings. Set aside whilst preparing batter.
  3. Place softened butter into stand mixer and mix on medium for 1-2 minutes. Add sugar and cream until the butter is nice and fluffy. Beat in the eggs one at a time. Add 1 tablespoon of the pineapple juice and the vanilla. Beat. In a large container, put the milk, remaining pineapple juice and oil. Sift the flour, baking powder and salt together. Alternating whilst beating all the while, add dry ingredients and liquid, with liquid last. Beat for about 2 more minutes, scraping the bowl as needed.
  4. Pour the batter into the prepared pan, and bake it until a toothpick comes out clean, about 45 minutes.
  5. When the cake is done, put the pan on a cake rack and let it settle for about 15 minutes. Have a large platter or sheet pan ready, put it over the cake, then carefully invert. Remove the glass pan from the cake. Let the cake cool a bit more before serving.
Nutrition Information
Calories: 769 Fat: 45 grams Protein: 6 grams
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