Pineapple-Coconut Upside-Down Cake Recipe

Name: Pineapple-Coconut Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons light corn syrup; 6 tablespoons margarine, soft and divided; 1/2 cup packed light brown sugar; 2 tablespoons coconut; 1 (8 ounce) can pineapple slices, in light syrup, drained; 1 1/3 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 3/4 cup sugar; 1 egg; 1 teaspoon vanilla; 2/3 cup skim milk; 10 tablespoons thawed light non-dairy whipped topping (frozen)

Servings: persons

2 tablespoons light corn syrup
6 tablespoons margarine, soft and divided
1/2 cup packed light brown sugar
2 tablespoons coconut
1 (8 ounce) can pineapple slices, in light syrup, drained
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1 egg
1 teaspoon vanilla
2/3 cup skim milk
10 tablespoons thawed light non-dairy whipped topping (frozen)

1
Heat corn syrup and 1 Tbsp margarine till melted in small pan over medium heat.
2
Stir in brown sugar; cook over medium heat till mixture is bubbly.
3
Pour mixture into ungreased 9 inch round cake pan; sprinkle coconut evenly over top.
4
Arrange pineapple slices on top of coconut.
5
Heat oven to 350u00b0F
6
Combine flour, baking powder and salt in medium bowl.
7
Set aside.
8
Beat remaining 5 Tbsp of margarine in large bowl and beat till fluffy.
9
beat in sugar, egg and vanilla.
10
Add flour mixture to margarine alternately with milk, beginning and ending with flour mixture.
11
Pour batter into cake pan.
12
Bake 40 minutes or till cake springs back when touched lightly.
13
Cool in pan on wire rack 2-3 minutes; loosen side of cake with knife and invert to plate.
14
Cut in wedges. Serve warm or cool, topped with whipped topping.
15
Garnish with pineapple slices if desired.

470

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons light corn syrup, 6 tablespoons margarine, soft and divided, 1/2 cup packed light brown sugar, 2 tablespoons coconut, and more.

Yes, Pineapple-Coconut Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pineapple-Coconut Upside-Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions