Pineapple Coconut Banana Upside-Down Cake

8-10
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"Upside-down cakes are classically made in a cast-iron skillet because it gives the cake a crisp edge, cooks it evenly, and keeps it moist."

Original recipe yields 8-10 servings
OK

Nutritional

  • Serving Size: 1 (142.1 g)
  • Calories 319
  • Total Fat - 10.9 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 33.7 mg
  • Sodium - 281 mg
  • Total Carbohydrate - 54.2 g
  • Dietary Fiber - 2.3 g
  • Sugars - 37.5 g
  • Protein - 3.3 g
  • Calcium - 58.3 mg
  • Iron - 0.7 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 375°.

Step 2

Melt butter in a 9-inch cast-iron skillet; sprinkle evenly with brown sugar. Drain pineapple slices over a bowl, reserving 1/2 cup juice. Place 1 pineapple ring in center of skillet. Cut remaining pineapple rings in half; arrange around center pineapple ring. Sprinkle evenly with coconut. Set aside.

Step 3

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Combine reserved juice, banana, oil, and egg, stirring with a whisk. Add pineapple juice mixture to flour mixture, stirring until combined. Pour flour mixture over coconut. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Invert onto a wire rack. Serve warm or at room temperature.

Tips & Variations


No special items needed.

Related

Daily Inspiration

This dessert really caught my eye -- I love cooking in a cast iron skillet. : ) The only changes I made was to reduce the brown sugar to 1/2 cup and I used an organic cane sugar in place of the granulated sugar. Delicious and beautiful.

(24 Jun 2016)