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Coconut Pineapple Upside-Down Bundt Cake
Coconut gives the traditional pineapple upside-down cake extra flavor. Crushed pineapple in the batter gives great texture and pineapple flavor.
Servings (slide to adjust): servings
Calories per serving: 581kcal
Equipment
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Ingredients
For the Upsidedown
- 6 ounces unsalted butter, 1 1/2 sticks
- 2 cups Brown sugar
- ½ cup shredded coconut
- 6 pineapple rings
- maraschino cherries
For the Cake
- 4 ounces unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 eggs, large
- 1 tablespoon vanilla extract
- 2 ¼ cups *all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 ¼ cups milk
- ⅛ cup vegetable oil
- 2 tablespoons Pineapple juice reserved from rings
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
Instructions
- Preheat oven to 325. Have ready a Bundt pan and a cake cooling rack.
- 6 ounces unsalted butter, 2 cups Brown sugar, 1/2 cup shredded coconut, 6 pineapple rings, maraschino cherriesTo prepare the pan, melt butter and pour the 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 while preparing batter.
- 4 ounces unsalted butterPlace softened butter into a stand mixer and mix on medium for 1-2 minutes.
- 1 1/2 cups granulated sugarAdd sugar and cream until the butter is nice and fluffy.
- 3 eggsBeat in the eggs one at a time.
- 1 tablespoon vanilla extract, 2 tablespoons Pineapple juice reserved from ringsAdd 1 tablespoon of the pineapple juice and the vanilla. Beat.
- 1 1/4 cups milk, 2 tablespoons Pineapple juice reserved from rings, 1/8 cup vegetable oilIn a large container, put the milk, remaining pineapple juice, and oil.
- 2 1/4 cups all-purpose flour, 3 1/2 teaspoons baking powder, 1 teaspoon saltSift 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.
- Pour the batter into the prepared pan, and bake it until a toothpick comes out clean, about 45 minutes.
- 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 bundt pan from the cake. Let the cake cool a bit more before serving.
Nutrition
Calories: 581kcalCarbohydrates: 87gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 95mgSodium: 516mgPotassium: 183mgFiber: 1gSugar: 68gVitamin A: 705IUVitamin C: 3mgCalcium: 151mgIron: 2mg
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.