Hey there, baking buddies! Let's talk about one of my all-time favorite desserts: Pineapple Upside-Down Cake. I have so many fond memories of this cake—family gatherings, birthdays, and even just a cozy night in. It’s a classic for a reason, you know? This isn’t just any pineapple upside-down cake; we’re taking it up a notch with a luscious coconut cream frosting that perfectly complements the sweet and tangy pineapple. Trust me, this is a recipe that will quickly become a family favorite. Prepare for compliments galore!
What makes this recipe extra special is the incredibly simple process. Even if you're a beginner in the kitchen, you can totally pull this off. We’ll start with the classic caramelized pineapple base, which is surprisingly easy to make. It's like a little piece of sunshine on a plate. After we’ve created that beautiful base, we'll top it off with a moist, tender cake batter that bakes to absolute perfection. It's the perfect balance of sweet and tart, soft and caramelized. Plus, the coconut cream frosting adds a layer of tropical bliss that elevates the whole experience. It's the perfect ending to a delicious meal, don’t you agree?
Required Equipments
- 9x13 inch baking pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Wooden spoon
- Electric mixer (optional)
- Serrated knife
Pineapple-Upside-Down-Cake-with-Coconut-Cream
This recipe is the perfect blend of classic comfort and tropical twist, with a moist pineapple upside-down cake topped with a rich and creamy coconut cream frosting. Get ready to impress!
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Don't skimp on the greasing; trust me on this one!
- In a medium bowl, cream together the butter and sugars until light and fluffy. This is where an electric mixer comes in handy, but you can definitely do it by hand – just be prepared for a little arm workout!
- Beat in the eggs one at a time, then stir in the vanilla. Make sure everything is well combined before moving on!
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – a few lumps are okay!
- Drain the pineapple slices well and pat them dry with paper towels. This is important to prevent a soggy bottom. I learned this the hard way… once.
- Arrange the pineapple slices in a single layer in the prepared pan. Make them look pretty! it's your chance to be artistic!
- Sprinkle the brown sugar evenly over the pineapple.
- Pour the cake batter over the pineapple and brown sugar. Spread it evenly to ensure even baking.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 30 minutes—every oven's a little different.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. This is always the most exciting part!
- While the cake is cooling, prepare the coconut cream frosting. In a medium bowl, beat together the coconut cream, powdered sugar, and vanilla until smooth and creamy. If it's too thick, add a little milk; if it's too thin, add a little more powdered sugar.
- Once the cake is completely cool, frost it with the coconut cream frosting. Garnish with toasted coconut flakes and a pineapple wedge, if desired. And there you have it—pure deliciousness!
- Serve and enjoy your amazing Pineapple Upside-Down Cake! A good cup of coffee or tea is highly recommended (and a great photo opportunity!)
📝 Notes
- Make sure your butter is nice and soft! Room temperature is ideal.
- Don't overmix the batter—a few lumps are okay!
- Let the cake cool completely before frosting for the best results.
- For a richer frosting, chill the coconut cream overnight before whipping.
🍎 Nutrition
Calories: 400kcal
Protein: 4g
Fat: 20g
Carbohydrates: 60g
Fiber: 2g
Calcium: 50mg
