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Pineapple Coconut Upside Down Cake Recipe
|Butter||1⁄2 Cup (8 tbs), divided|
|Coconut||3⁄4 Cup (12 tbs)|
|Light brown sugar||1 Cup (16 tbs)|
|Canned crushed pineapple||20 Ounce, drained (1 Can)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Flour||1 1⁄2 Cup (24 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3265 Calories from Fat 993
% Daily Value*
Total Fat 114 g175.4%
Saturated Fat 75.9 g379.5%
Trans Fat 0 g
Cholesterol 241.9 mg
Sodium 611.5 mg25.5%
Total Carbohydrates 549 g182.9%
Dietary Fiber 16.1 g64.5%
Sugars 389.6 g
Protein 28 g56%
Vitamin A 56.2% Vitamin C 3.3%
Calcium 15.7% Iron 57.4%
*Based on a 2000 Calorie diet
In an ungreased 8-inch square pan, melt 1/4 cup butter.
Rotate pan so butter will cover the bottom and partway up the sides.
Over the butter, sprinkle the coconut, then the brown sugar, and then the pineapple.
Do not stir.
In a large bowl, using an electric mixer, cream together sugar, salt, baking powder, vanilla and remaining 1/4 cup butter.
Alternately add the flour and milk.
Spread batter over top of brown sugar/pineapple mixture in pan.
There is not much batter, so don't worry if the batter doesn't cover completely.
Bake at 350° for 50-60 minutes or until cake is nicely browned and slightly pulls away from the sides of the pan.
Cool in pan five minutes, then cut around sides to release cake.
Invert onto a serving dish with a rim to catch any drippings.
Serve hot or cold with a big scoop of vanilla ice cream.