"Upside-Down" Pineapple Cake

Servings: 12 Prep 10 mins Bake 350°F 55 mins Broil 5 mins


  • 2 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup milk
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
Pineapple Topping:
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup sweetened flaked coconut
  • 1/3 cup packed light-brown sugar
  • 2 tablespoons unsalted butter, at room temperature

Make It

1. Heat oven to 350 degrees F. Coat 9-inch springform pan with nonstick cooking spray.


2. In large bowl, combine flour, granulated sugar, milk, butter, eggs, baking powder, vanilla and salt. With mixer on low speed, beat for 1 minute, scraping down sides of bowl, until blended. On high speed, beat for 3 minutes. Spread batter evenly into prepared pan.

3. Bake in 350 degree F oven until wooden skewer inserted in center comes out clean, 55 to 60 minutes.

Pineapple Topping:

4. In medium-size bowl, gently stir together drained pineapple, coconut, brown sugar and butter until well mixed.

5. Remove cake from oven when done. Heat oven to broil. Spread pineapple topping over top of hot cake. Broil 4 inches from heat 5 minutes or until topping begins to brown. Remove cake to wire rack; let cool 10 minutes. Remove side of pan; let cake cool completely. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 320, Fat, total (g): 13, chol. (mg): 64, sat. fat (g): 8, carb. (g): 46, fiber (g): 1, pro. (g): 5, sodium (mg): 201, Percent Daily Values are based on a 2,000 calorie diet.