Embracing the tropical spirit of my travels to the lush landscapes of Southeast Asia, I found inspiration in the vibrant flavors of pineapple, coconut, and aromatic cardamom. This Pineapple Upside-Down Cake is not just a classic dessert; it’s a celebration of cultures and ingredients that harmonize beautifully. The juicy, caramelized pineapple pairs perfectly with the light, fluffy cake infused with coconut milk and a hint of cardamom, creating a culinary experience that transports you straight to paradise.

Ingredients

For the Topping:

  • 1 can (20 oz) sliced pineapple in juice, drained (reserve juice)
  • 1/2 cup unsalted butter
  • 3/4 cup brown sugar
  • 1/2 cup shredded coconut
  • Maraschino cherries (optional, for garnish)

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup coconut milk
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup reserved pineapple juice

Instructions

Melt the butter in a medium saucepan over medium heat. Once melted, add the brown sugar and stir until the mixture is smooth and bubbly. Pour this caramel mixture into the bottom of a greased 9-inch round cake pan.

Arrange the drained pineapple slices over the caramel, creating a beautiful pattern. Sprinkle the shredded coconut evenly over the pineapples. If desired, place a maraschino cherry in the center of each pineapple slice for an added pop of color.

In a large 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. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, ground cardamom, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the coconut milk and reserved pineapple juice. Mix until just combined, taking care not to overmix.

Pour the cake batter over the pineapple and coconut layer in the prepared pan, smoothing the top with a spatula. Bake in a preheated oven at 350°F (175°C) for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully invert the cake onto a serving plate, allowing the caramelized pineapple and coconut topping to shine.

Serve warm or at room temperature, and enjoy the tropical flavors that transport you to the sunny beaches of Southeast Asia with every delightful bite. This cake is perfect for gatherings, potlucks, or simply a sweet escape in your own home!