Pineapple upside down cake

 

Pineapple and Cherries are ready to be covered
Pineapple and Cherries are ready to be covered

 

Batter is covering the fruits
Batter is covering the fruits
Pineapple upside-down cake in all it's glory!! Yummy
Pineapple upside-down cake in all it’s glory!! Yummy

 

I used my oval dutch oven casserole to do this cake. I had no other pan that would accommodate the cake. It worked like a charm :)

The ingredients and directions for the fruit part:

Preheat oven to 350°F while you prepare the cake:

  • 1 cup of firmly packed brown sugar stirred into butter once melted.
  •  Add 1 20 z container of pineapple slices drained. Liquid reserved for another time
  • Maraschino cherries to put in the pineapple

The Cake mix part:

  • 1 16.5 oz Duncan Hines French Vanilla cake mix
  • 4 eggs
  • 1 cup coconut milk ( full fat)
  • 1/2 cup vegetable oil
  • 1 cup shredded unsweetened coconut
  • 1 teaspoon vanilla extract
  • 4 teaspoon all-purpose flour

Directions:

  1. Whisk the cake mix  till there are no lumps . 2 mins.
  2. Add the remaining ingredients and blend for 1 mins. Scrape down the side of the bowl and then continue mixing on medium speed for 3 minutes till well combined.
  3. Add batter on top of the pineapple and cherries and cook at 350°F for 50-60  mins till tooth pick inserted in the center of the cake comes out clean.
  4. If you find the top of the cake is getting too brown at around 40 mins, simply cover with foil and rotate the pan till the cake is fully cooked.

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