The upside down pineapple coconut cake is a twist on the classic pineapple upside down cake, which gained popularity in the mid-20th century. Our version adds a summery flair with grilled pineapple, toasted coconut and lime zest.
I enjoy this cake on a warm summer night, but it can be enjoyed anytime! Enjoy this cake with some pineapple pork chops. They go perfect with this recipe!
For this cake you will need:
- sugar (optional)
- yellow cake mix
- Shaved coconut
- zest of one lime
- whipped topping (optional)
Start by preheating the grill to medium heat. Take the pineapple, slice it into rings, and carefully core the center of each ring. Brush the grill grates with oil and grill the pineapple until it becomes tender and develops those beautiful grill marks, which usually takes about 2-3 minutes. Flip the pineapple rings and grill the other side. Once done, remove them from the grill and set them aside.
Now, preheat your oven to 350 degrees. Lightly grease a 9x13 inch pan or two pie pans, and keep them aside for later use.
In a mixing bowl, combine the melted butter and sugar. Pour this butter-sugar mixture into the bottom of your lightly greased cake pan. Alternatively, if you're not aiming for an overly sweet cake, you can skip the sugar and use only the melted butter.
Next, arrange the grilled pineapple slices evenly over the butter-sugar mixture in the pan.
Proceed to prepare the cake mix following the package directions. Pour the prepared batter evenly over the arranged pineapple in the pan. Bake at 350 degrees for approximately 25-30 minutes, or until the cake achieves a delightful golden brown color, and a toothpick inserted into the center comes out clean.
Once the cake is done baking, remove it from the oven and allow it to cool for about 20 minutes before attempting to invert it onto a platter. Allow the cake to cool completely, and if you desire an extra layer of flavor, top it with lime zest and toasted coconut flakes.
When ready to serve, slice the cake and optionally add a dollop of whipped topping for an indulgent touch. This grilled pineapple upside-down cake is now ready to be enjoyed!
There are several easy adaptations you can use to make this adaptable for a variety of food allergies and intolerances.
- For a gluten free upside down cake, use a gluten free cake mix.
- If you are needing to make a dairy free cake, use dairy free butter.
- For a vegan pineapple upside down cake, use a vegan yellow cake mix and plant based dairy free butter.
You will need a cake pan for this recipe. If you are going to grill your pineapples, you will also need a grill.
There are some great ways to serve your upside down pineapple coconut cake.
- Whipped Cream or Vanilla Ice Cream: Serve slices of the cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
- Topping: Sprinkle toasted coconut and or lime zest over the cake just before serving for an extra layer of flavor.
This cake is best served fresh but you can freeze it for up to three months. Thaw before serving.
No, you do not need to grill the pineapples. You can just slice the pineapples and
Absolutely! Fresh pineapple can be used, but make sure it's ripe and sliced evenly for uniform caramelization.
Ensure the cake pan is well-greased before arranging the pineapple slices. A parchment paper lining can also be added for extra insurance.
While it's best enjoyed fresh, you can freeze the cake without the toppings for up to three months. Thaw it in the refrigerator and bring it to room temperature before serving.
No, that's why the coconut and lime are added at the end for a topping. You will be fine omitting them if you just want a regular pineapple upside down cake.
Upside Down Pineapple Coconut Cake
- grill optional
- cake pan
- 1 pineapple cut into rings and centers cored.
- 4 tablespoons butter melted
- ¼ cup sugar optional
- 1 yellow cake mix
- ¼ cup shaved coconut
- 1 lime zested
- Whipped topping
- Preheat grill to medium heat. Slice and cut pineapple into rings, coring the center of each pineapple ring. Brush grill with oil and grill the pineapple until tender and grill marks are made. (Approximately 2-3 minutes). Flip and cook pineapple on other side. Remove from grill and set aside.
- Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan or two pie pans and set aside.
- In a bowl, mix together the melted butter and sugar. Pour into the bottom of your lightly greased cake pan. (You can use substitutes like Swerve if desired for your sugar. If you don't like a super sweet cake, omit the sugar and just use the butter).
- Pour the melted butter or melted butter/sugar combination into the bottom of the cake pan. Layer the pineapples evenly in the pan.
- Prepare the cake mix according to package directions. Pour evenly over the top of the pineapple. Cook at 350 degrees for 25-30 minutes or until the cake is nicely browned and a toothpick inserted into the center of the cake comes out clean.
- Remove from oven and allow cake to cool for approximately 20 minutes before inverting onto platter. Allow to cool completely then top with lime zest and toasted coconut flakes if desired. Slice and top with whipped topping.