There’s something magical about the aroma of a pineapple upside-down cake baking in the oven—the sweet scent of caramelized fruit wafting through the air can instantly transport you back to childhood summers spent at Grandma’s house. While she had a knack for classic recipes, I’ve decided to take her beloved dessert and add a tropical twist with a touch of coconut. This Sunny Pineapple Upside-Down Cake is not just a dessert; it’s a reminder of family gatherings filled with laughter, sunshine, and love.

Ingredients

For the Topping:

  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar, packed
  • 1 can (20 oz) sliced pineapple in juice, drained (reserve juice)
  • Maraschino cherries (optional, for garnish)

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk (you can use reserved pineapple juice for extra flavor)
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt

For the Coconut Drizzle:

  • 1/2 cup powdered sugar
  • 2 tbsp coconut milk
  • 1/4 tsp vanilla extract

Instructions

Melt the butter in a 9-inch round cake pan in a preheated oven at 350°F (175°C) for about 5 minutes. Carefully remove the pan from the oven, ensuring the butter is bubbling but not browned.

Sprinkle the brown sugar evenly over the melted butter to create a sweet caramel base. Lay the pineapple slices on top of the sugar mixture, and place a maraschino cherry in the center of each pineapple ring if desired.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Incorporate the vanilla extract.

In another bowl, combine flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, alternating with the milk (or reserved pineapple juice) until everything is just combined. Be careful not to over-mix; a few lumps are fine.

Pour the batter over the pineapple layer in the cake pan, spreading it evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, allow the cake to cool in the pan for about 10 minutes. Carefully invert the cake onto a serving plate, letting the caramelized pineapples and cherries shine on top.

For the coconut drizzle, whisk together powdered sugar, coconut milk, and vanilla extract until smooth. Drizzle over the warm cake for an extra tropical touch.

Serve this delightful cake warm or at room temperature, and watch as it brings smiles and nostalgia to the table, just like Grandma’s version did. Enjoy each bite as you reminisce about sunny days and cherished family moments!