JesseEatzA tropical Southern twist on the classic upside-down cake, featuring caramelized pineapple rings, maraschino cherries, and a moist coconut-infused sponge.
Preheat your oven to 350°F (175°C). Pour the melted butter into a 9-inch round cake pan or a cast iron skillet, ensuring it coats the bottom evenly.
Sprinkle the light brown sugar evenly over the melted butter. Arrange the pineapple slices on top of the sugar, and place a maraschino cherry in the center of each ring and in the gaps between them.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the creamed mixture, alternating with the coconut milk. Fold in the shredded coconut until just combined—do not overmix.
Carefully spoon the batter over the pineapple arrangement, spreading it gently to the edges to avoid disturbing the fruit pattern.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and springy.
If the top browns too quickly, tent it loosely with foil for the last 10 minutes.
Remove from the oven and let the cake cool in the pan for exactly 10 minutes. Run a knife around the edge to loosen.
Place a serving plate upside down over the pan and, using oven mitts, quickly and confidently flip the pan and plate together. Lift the pan off slowly to reveal the caramelized fruit topping.
If a pineapple slice sticks to the pan, just gently peel it off and place it back on the cake while it's hot.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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