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.
Calories per serving: 581kcal
Ingredients
For the Upsidedown
- 6 ounces (170.1 g) unsalted butter, 1 1/2 sticks
- 2 cups (440 g) Brown sugar
- ½ cup (40 g) shredded coconut
- 6 (6) pineapple rings
- maraschino cherries
For the Cake
- 4 ounces (113.4 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 3 (3) eggs, large
- 1 tablespoon (1 tablespoon) vanilla extract
- 2 ¼ cups (281.25 g) *all-purpose flour
- 3 ½ teaspoons (3.5 teaspoons) baking powder
- 1 teaspoon (1 teaspoon) salt
- 1 ¼ cups (295.74 ml) milk
- ⅛ cup (29.57 ml) vegetable oil
- 2 tablespoons (2 tablespoons) Pineapple juice reserved from rings
Instructions
- Preheat oven to 325. Have ready a Bundt pan and a cake cooling rack.
- To 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.
- Place softened butter into a 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.
- 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.
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