Caramelized Pineapple Upside-Down Cake Recipe – Easy Coconut Delight

Last Updated on 4 months by Neha Deshmukh

Caramelized Pineapple Upside-Down Cake Recipe – Easy Coconut Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both comforting and a little bit special. This Caramelized Pineapple Upside-Down Cake is exactly that. It’s a beautiful, golden cake bursting with tropical flavors, and honestly, it’s easier to make than it looks! I first made this for a family get-together, and it was an instant hit – everyone raved about the soft, moist cake and the sweet, caramelized pineapple. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average cake. The combination of sweet caramelized pineapple, a hint of coconut, and a tender, buttery cake is just divine. It’s perfect for a weekend treat, a special occasion, or even just to brighten up a gloomy day. Plus, the presentation is stunning – that golden pineapple layer is guaranteed to impress! It’s a delightful fusion of flavors that feels both familiar and exciting.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 small pineapple, peeled and cored
• 125 gm brown sugar
• 75 gm butter (cold)
• A pinch of salt
• 50 gm grated coconut
• 200 gm all-purpose flour
• 1 tsp baking powder
• ½ cup butter (softened)
• 100 gm sugar
• 3 large eggs
• 90 ml coconut milk

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

Pineapple Selection & Ripeness

You want a pineapple that’s ripe but still firm. It should smell sweet at the base and give slightly when gently squeezed. Don’t go for one that’s too soft, or it might fall apart during caramelization.

Brown Sugar Varieties & Their Impact

I prefer using dark brown sugar for a richer, molasses-like flavor, but light brown sugar works beautifully too. It just depends on how intense you want that caramel flavor to be.

The Role of Coconut in Indian Desserts

Coconut is a staple in Indian cuisine, especially in desserts! It adds a lovely texture and a subtle sweetness that complements so many flavors. From barfi to ladoo, coconut is a true star.

Understanding Coconut Milk – Fresh vs. Packaged

Freshly squeezed coconut milk is amazing if you can get it, but good quality packaged coconut milk works perfectly well. Just make sure it’s full-fat for the best flavor and texture.

Butter Temperature & Quality

Softened butter is key for creaming with the sugar, creating a light and fluffy cake. And, as always, using good quality butter makes a difference in the overall taste!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 180°C (350°F). Grease a 9-inch cake pan really well. Trust me on this one – you don’t want any sticking!
2. In a pan, cook the pineapple pieces with the brown sugar on low heat until they’re beautifully caramelized (about 8-10 minutes). Drain the pineapple and keep that gorgeous syrup – we’ll need it!
3. Now, simmer the reserved syrup for about 5 minutes. Add the cold butter and whisk until the caramel turns a lovely amber color. Pour this into your prepared cake pan and arrange the caramelized pineapple slices on top.
4. In a separate bowl, mix together the grated coconut, flour, and baking powder. Set this aside for a moment.
5. In another bowl, beat the softened butter and sugar until it’s light and creamy. Add the eggs one at a time, followed by the coconut milk and that reserved pineapple syrup.
6. Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix – we want a tender cake, not a tough one!
7. Spread the batter evenly over the pineapple layer in the pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for about 15 minutes. Then, carefully invert it onto a plate. If any pineapple slices have shifted, gently rearrange them. Serve warm and enjoy!

Expert Tips

A few little secrets to make this cake extra special:

Achieving the Perfect Caramel

Keep a close eye on the caramel! It can go from golden to burnt very quickly. Low and slow is the way to go.

Preventing the Cake from Sticking

Greasing the pan thoroughly is crucial. You can also line the bottom with parchment paper for extra insurance.

Ensuring Even Baking

Make sure your oven is properly preheated and that the cake pan is placed in the center of the oven.

Working with Coconut Milk

Give the coconut milk a good shake or stir before measuring, as the cream tends to separate.

Tips for Inverting the Cake

Run a thin knife around the edges of the cake before inverting to help loosen it. Place a plate over the pan, then quickly and confidently flip it over.

Variations

Want to put your own spin on things? Here are a few ideas:

Vegan Pineapple Upside-Down Cake

Substitute the butter with vegan butter, the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and use plant-based coconut milk.

Gluten-Free Pineapple Upside-Down Cake

Use a gluten-free all-purpose flour blend. I’ve had great success with blends that include rice flour and tapioca starch.

Spice Level – Adding a Hint of Cardamom or Cinnamon

My grandmother always added a pinch of cardamom to her cakes. It adds a lovely warmth! A little cinnamon works beautifully too.

Festival Adaptations – Christmas or Diwali Special

During Christmas, I sometimes add a sprinkle of chopped nuts to the batter. For Diwali, a touch of saffron infused in the coconut milk adds a festive touch.

Serving Suggestions

This cake is delicious on its own, but a scoop of vanilla ice cream or a dollop of whipped cream takes it to the next level. A sprinkle of toasted coconut flakes adds a nice textural contrast.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

FAQs

Let’s answer some common questions:

What type of pineapple works best for this cake?

A ripe but firm pineapple, like a Hawaiian Gold or a Smooth Cayenne, is ideal.

Can I use canned pineapple slices instead of fresh?

You can, but fresh pineapple will give you the best flavor and texture. If using canned, make sure to drain it well.

How can I prevent the caramel from burning?

Keep the heat low and stir frequently. Watch it like a hawk!

Can this cake be made ahead of time?

You can caramelize the pineapple and prepare the batter a day in advance. Store them separately and assemble the cake just before baking.

What is the best way to store leftover cake?

In an airtight container at room temperature or in the refrigerator.

Is it possible to freeze this cake?

Yes, you can freeze it! Wrap it tightly in plastic wrap and then in foil. It will keep for up to 2 months. Thaw overnight in the refrigerator.

Enjoy baking (and eating!) this delightful Caramelized Pineapple Upside-Down Cake. I hope it brings a little sweetness to your day!