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Homemade goodness on a budget: Crushed pineapple coconut upside-down cake

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Pineapple is a symbol of welcome and guests will be delighted to be welcomed to your home by the fragrant aroma of this simple cake that doesn’t require frosting – just mix, bake and enjoy! For an exotic taste, add a few sprinkles of candied ginger pieces for garnish.

• 4 Tablespoons of butter
• 14 ounce can of crushed pineapple with juice
• 1/3 cup shredded sweetened coconut
• 1/3 cup shortening or butter
• ½ cup granulated white sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 1/8 cup enriched all-purpose flour
• 1 ½ teaspoons baking power
• ½ cup reserved pineapple juice (from can of pineapple)
• Optional garnishes: Vanilla ice cream or whipped cream, candied ginger pieces to sprinkle on top.

In a 9 inch round pan, melt 4 tablespoons of butter at 350’F for 5 to 7 minutes. Do not brown. Sprinkle with 1/3 cup white granulated sugar and shredded coconut.

Drain one 14 fluid ounce can of crushed pineapple, reserving ½ cup of the juice. Set reserved ½ cup pineapple juice aside. Spread crushed pineapple over melted butter, sugar and coconut in baking pan. Set aside.

In large mixing bowl, beat 1/3 cup shortening or butter with ½ cup white granulated sugar together until light and creamy. Whip in 1 egg until light and fluffy and well blended. Add vanilla.

Stir together 1 1/8 cup enriched all-purpose flour and 1 ½ teaspoons of baking powder. Add flour alternately with ½ cup reserved pineapple juice to egg mixture. Spread batter gently in pan over crushed pineapple. Spread with a spatula to form an even layer.

Bake in preheated oven 350’F for 40 to 50 minutes. Allow to cool slightly in pan before serving. To serve, lay a serving plate over-top of cake in pan and carefully invert cake onto plate. Serve warm with vanilla ice cream or whipped cream.

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