Pineapple Coconut Banana Upside-Down Cake
Created by ForeverMama on June 11, 2016
- Servings: 9
- Prep Time: 15m
- Cook Time: 30m
- Recipe #24046
Ingredients
- 2 tablespoons butter
- 3/4 cup packed brown sugar
- 1 can (15 1/2 ounce) pineapple slices (in juice, undrained)
- 1 cup flaked sweetened coconut
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup banana, mashed (ripe, about 1 banana)
- 2 tablespoons oil (vegetable oil)
- 1 large egg
How to Make
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Step 1: Preheat oven to 375°.
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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.
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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.