Indulge in the delightful combination of Pineapple Upside-Down Cake with Coconut Whipped Cream. This classic dessert features caramelized pineapple slices and maraschino cherries, topped with a fluffy coconut whipped cream.
Pineapple Upside-Down Cake with Coconut Whipped Cream
Experience the tropical flavors of our Pineapple Upside-Down Cake with Coconut Whipped Cream. The moist cake, adorned with caramelized pineapple slices and maraschino cherries, is complemented perfectly by the light and creamy coconut whipped cream.
Whether you’re celebrating a special occasion or simply craving a sweet treat, this dessert will transport you to a sunny paradise with every bite.
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Pineapple Upside-Down Cake with Coconut Whipped Cream
Ingredients
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 can (20 oz) pineapple slices, drained
- 1 jar (10 oz) maraschino cherries, drained
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice
- 1 cup coconut milk, chilled
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Nutritional Information (Per Serving)
- Calories: 380
- Protein: 4g
- Carbohydrates: 57g
- Fiber: 1g
- Fat: 16g
- Sugar: 40g
Instructions
- Preheat the oven to 350°F (175°C).
- In a 9-inch round cake pan, melt the butter over low heat.
- Sprinkle the brown sugar evenly over the melted butter.
- Arrange the pineapple slices on top of the brown sugar, placing a cherry in the center of each pineapple slice.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice, beginning and ending with the dry ingredients.
- Pour the batter over the pineapple slices in the cake pan.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 5 minutes, then invert it onto a serving plate.
- For the coconut whipped cream, chill a mixing bowl in the freezer for 10 minutes.
- Scoop the solid part of the chilled coconut milk into the chilled bowl, leaving behind the liquid.
- Add powdered sugar and vanilla extract to the coconut cream and beat until light and fluffy.
- Serve the Pineapple Upside-Down Cake slices with a dollop of coconut whipped cream on top.
Service Suggestion
- Pair the Pineapple Upside-Down Cake with a scoop of vanilla ice cream for a delightful contrast of temperatures.
- Serve with a side of freshly brewed coffee or a tropical fruit-infused iced tea.
Notes
- For an extra touch of tropical flavor, sprinkle shredded coconut over the cake before baking.
- Serve the cake warm for a gooey and indulgent experience.