Pineapple Coconut Banana Upside-Down Cake
Recipe: #24046
June 11, 2016
Categories: Desserts, Cakes, 8 or 9 Inch, Fruit, Banana, Coconut, North American, Easy/Beginner Cooking, Make-Ahead, Entertaining, Oven Bake, Vegetarian, Make it from scratch, Flour, Kosher Dairy more
"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 9 servings
Ingredients
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 by Step Method
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
