Individual Coconut Pineapple Upside Down Cakes Recipes

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COCONUT PINEAPPLE UPSIDE DOWN CAKE



Coconut Pineapple Upside Down Cake image

A pineapple coconut sugar mixture bakes on the bottom, then gets flipped over to be on the top of this Coconut Pineapple Upside Down Cake. Top with a homemade whipped cream and sprinkle with coconut. A light, fresh cake!

Provided by Julie Clark

Categories     Dessert

Time 1h

Number Of Ingredients 17

1/2 cup butter
1/2 cup packed brown sugar
1 cup shredded coconut
8 1/2 ounces crushed pineapple ((drain, but reserve juice))
1/2 cup shortening
1/2 cup milk
1/2 cup pineapple juice
2 large eggs
1/2 cup granulated sugar (110 grams)
1 teaspoon vanilla extract
1 package instant pineapple cream pudding ((vanilla pudding: 3.4 ounces))
1 1/2 cups all-purpose flour (195 grams)
3 teaspoons aluminum free baking powder
1/2 teaspoon salt
2 cups heavy whipping cream
6 tablespoons powdered sugar
1 teaspoon vanilla extract

Steps:

  • Spray two 8" round cake pans with cooking spray.
  • Melt the butter and divide it between the two pans.
  • In a small bowl, mix together the brown sugar, coconut and drained pineapple. Mix well, then divide between the two pans, spreading the mix to cover the bottom.
  • Set the pans aside.
  • Preheat the oven to 350 degrees Fahrenheit.
  • In the bowl of a stand mixer, mix the shortening, milk, pineapple juice, eggs, sugar and vanilla extract. Mix well.
  • Add in the pudding mix, flour, baking powder and salt. Beat for 3 minutes at medium speed, scraping the bowl as needed.
  • Divide the batter between the two pans, pouring the batter over the pineapple coconut mixture. Spread the batter carefully to cover the topping.
  • Bake at 350 degrees for 35-40 minutes or until the top springs back when you touch it lightly.
  • Cool the cakes for 5 minutes, then invert onto a cooling rack to cool completely.
  • In a stand mixer using the whisk attachment, beat together the whipping cream, powdered sugar and vanilla until stiff peaks form.
  • Place a cake layer on a cake plate.
  • Smooth the whipped cream over the first layer.
  • Place the second cake on top.
  • Smooth the whipped cream frosting over the top and sides of the cake.
  • Garnish with shredded coconut and drained crushed pineapple if desired.
  • Store in the refrigerator.

Nutrition Facts : Calories 526 kcal, Carbohydrate 50 g, Protein 4 g, Fat 34 g, SaturatedFat 18 g, Cholesterol 106 mg, Sodium 270 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving

INDIVIDUAL COCONUT & PINEAPPLE UPSIDE-DOWN CAKES



Individual coconut & pineapple upside-down cakes image

Retro puds are back! These individual cakes with a cherry on top are a lovely way to finish off a special Sunday lunch

Provided by Lucy Netherton

Categories     Afternoon tea, Dessert

Time 45m

Number Of Ingredients 13

50g butter , plus extra for greasing
50g soft brown sugar
2 tbsp rum , optional
6 canned pineapple rings
6 glacé cherries
140g butter , softened
140g caster sugar
2 large eggs , beaten
140g self-raising flour
1 tsp baking powder
50g desiccated coconut
6 tbsp milk
custard , to serve

Steps:

  • First, make the topping. In a small pan heat the butter, sugar and rum (if using), on a low heat until dissolved, bubble for a few mins until slightly thickened. Divide between 6 really well-greased, 200ml ramekins. Add a pineapple ring with a glacé cherry in the middle to each.
  • Heat oven to 180C/160C fan/gas 4. Beat together the butter and sugar with an electric whisk until pale and fluffy. Gradually beat in the eggs, then fold in the dry ingredients. Finally stir in the milk and divide the mixture between the ramekins. Put them on a baking tray and cook for 25-30 mins until risen, golden and springy to the touch.
  • To serve, turn the ramekins upsidedown onto a plate or a bowl and tap gently to release. Serve with custard.

Nutrition Facts : Calories 560 calories, Fat 34 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.88 milligram of sodium

PINEAPPLE UPSIDE-DOWN MINI-CAKES



Pineapple Upside-Down Mini-Cakes image

Take one classic American dessert recipe, and add a modern touch by serving it as individually sized cakes. These mini desserts can be made with fresh or canned pineapple.

Provided by By Angie McGowan

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 8

1/4 cup butter, melted
3/4 cup packed brown sugar
3 cans (8 oz each) pineapple slices in juice, drained reserving juice
12 maraschino cherries
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup pineapple juice (from cans of pineapple)
1/2 cup vegetable oil
3 eggs

Steps:

  • Heat oven to 350°F. Place 1 teaspoon melted butter in each of 12 ungreased jumbo or large muffin cups. Add 1 tablespoon brown sugar to each muffin cup. Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.
  • In large bowl, beat cake mix, 1 cup pineapple juice, the oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Divide batter evenly among muffin cups.
  • Bake 30 to 35 minutes or until golden brown and cakes spring back with touched lightly in center. Cool cakes in cups 5 to 10 minutes.
  • Place cookie sheet upside down over each muffin pan; turn cookie sheet and muffin pan over. Remove pan. Serve cakes warm.

Nutrition Facts : Calories 360, Carbohydrate 53 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 38 g, TransFat 0 g

PINEAPPLE UPSIDE DOWN CUPCAKES



Pineapple Upside Down Cupcakes image

Love to make these little guys for family gatherings or just as treats for home to pack into lunches. Easy recipe to make. Adaptations can be made to make this completely from scratch. This is just a yummy simplified version!

Provided by Bri

Categories     Desserts     Cakes     Upside-Down Cake Recipes     Pineapple Upside-Down Cake Recipes

Time 45m

Yield 24

Number Of Ingredients 10

cooking spray
½ cup butter, melted
1 ½ cups brown sugar
24 maraschino cherries
1 (20 ounce) can crushed pineapple
1 (18.25 ounce) package pineapple cake mix (such as Duncan Hines® Pineapple Supreme)
3 eggs
1 ⅓ cups pineapple juice
⅓ cup vegetable oil
1 tablespoon confectioners' sugar for dusting, or as needed

Steps:

  • Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
  • Spray 24 muffin cups with cooking spray.
  • Line a work surface with waxed paper.
  • Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
  • Spoon 1 tablespoon brown sugar in each muffin cup.
  • Press a maraschino cherry into the center of the brown sugar in each muffin cup.
  • Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
  • Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
  • Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
  • Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.

Nutrition Facts : Calories 236.5 calories, Carbohydrate 38.6 g, Cholesterol 33.4 mg, Fat 9 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3.6 g, Sodium 174.1 mg, Sugar 28.4 g

MINI PINEAPPLE UPSIDE-DOWN CAKES



Mini Pineapple Upside-Down Cakes image

These Mini Pineapple Upside-Down Cakes are simple, sweet, and sure to put a smile on everyone's face!

Provided by Ashley Manila

Categories     Dessert

Time 30m

Number Of Ingredients 16

4 large eggs, at room temperature
1 and 1/4 cups granulated sugar
1/4 cup dark brown sugar, packed
1/2 cup pineapple juice
2 teaspoons rum (or pure vanilla extract)
1 and 1/2 cups all purpose flour
2 and 1/4 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons cornstarch
6 tablespoons unsalted butter
1 and 1/2 cups dark brown sugar (packed)
1 teaspoon rum (or vanilla extract)
1/8 teaspoon salt
12 pineapple rings
12 maraschino cherries

Steps:

  • Preheat oven to 350 degrees (F). Generously spray a 12-mold JUMBO muffin tin with non-stick cooking spray; set aside.
  • Crack the eggs into a large mixing bowl; whisk smooth. Add in the granulated sugar, brown sugar, and rum (or vanilla), and beat smooth. Stir in pineapple juice and set aside. In a separate bowl, sift together the flour, baking powder, cinnamon, salt, and cornstarch. Gradually add the dry ingredients into the wet ingredients and whisk until just combined. Be sure not to over mix here! Set mixture aside while you make the topping.

MINI PINEAPPLE UPSIDE-DOWN CAKES



Mini Pineapple Upside-Down Cakes image

These individual pineapple upside-down cakes are an eye-catching addition to my holiday dessert table. A boxed cake mix makes them easy to bake anytime. -Cindy Colley, Othello, Washington

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 7

2/3 cup packed brown sugar
1/3 cup butter, melted
1 can (20 ounces) pineapple tidbits
12 maraschino cherries, halved
1 package yellow cake mix (regular size)
3 large eggs, room temperature
1/3 cup canola oil

Steps:

  • In a small bowl, combine brown sugar and butter until blended. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice; spoon pineapple into prepared cups. Place a cherry half cut side down in the center of each., In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon over pineapple, filling each cup three-fourths full., Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto wire racks to cool.

Nutrition Facts : Calories 184 calories, Fat 8g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 170mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 0 fiber), Protein 1g protein.

PIñA COLADA UPSIDE-DOWN CAKE



Piña Colada Upside-Down Cake image

Take a trip to the islands courtesy of our pina-colada-infused yellow cake complemented with the sweetness of coconut. (For the over-21 crowd, add a shot of coconut rum.)

Provided by By Sarah Caron

Categories     Dessert

Time 1h30m

Yield 8

Number Of Ingredients 8

1/4 cup unsalted butter
1 cup packed light brown sugar
1 cup shredded coconut
1 can (20 oz) pineapple slices in juice, drained, 2 tablespoons juice reserved
1 box Betty Crocker™ Super Moist™ vanilla cake mix
1 cup reduced-fat (lite) coconut milk (not cream of coconut)
1/2 cup olive oil
3 eggs

Steps:

  • Heat oven to 350°F. Place butter in 13x9-inch (3-quart) glass baking dish; place in oven until butter is melted.
  • Remove baking dish from oven. Sprinkle brown sugar evenly over melted butter. Sprinkle coconut over brown sugar. Arrange pineapple slices over coconut, pressing lightly to set each one in place.
  • In large bowl, place cake mix, reserved 2 tablespoons pineapple juice, the coconut milk, oil and eggs. Stir vigorously about 2 minutes or until well combined and batter is smooth. Let stand 2 minutes; stir again. Pour batter into pan, spreading evenly.
  • Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Immediately run knife around sides of baking dish to loosen cake. Place cookie sheet upside down over baking dish. Turn cookie sheet and baking dish over; leave baking dish over cake 5 minutes to let brown sugar mixture drizzle down onto cake. Remove baking dish; cool 30 minutes before serving. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

PINEAPPLE UPSIDE-DOWN CAKE



Pineapple upside-down cake image

This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories

Provided by Sara Buenfeld

Categories     Afternoon tea, Snack, Treat

Time 55m

Number Of Ingredients 10

50g softened butter
50g light soft brown sugar
7 pineapple rings in syrup, drained and syrup reserved
7 glacé cherries
100g softened butter
100g golden caster sugar
100g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs

Steps:

  • Heat oven to 180C/160C fan/gas 4.
  • For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
  • Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
  • Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

Nutrition Facts : Calories 407 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.87 milligram of sodium

PINA COLADA UPSIDE-DOWN MINI CAKES



Pina Colada Upside-Down Mini Cakes image

A blend of pineapples and coconut make this scrumptious dessert a crowd pleaser. Adding the whipped cream takes the made-from-scratch yellow cake that much closer to perfection.

Provided by Caroline Annie Smale

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h5m

Yield 10

Number Of Ingredients 19

10 pineapple rings in juice
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¾ cup salted butter, melted
⅔ cup white sugar
2 large eggs
½ cup coconut cream
¼ cup whole milk
1 tablespoon coconut extract
2 teaspoons vanilla extract
⅔ cup packed brown sugar
⅓ cup butter, melted
10 maraschino cherries
2 cups heavy whipping cream
1 teaspoon cream of tartar
½ cup confectioners' sugar
¼ cup pineapple juice
3 tablespoons coconut cream
1 tablespoon coconut extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 10 mini cake molds.
  • Drain pineapple rings, reserving 1/4 cup juice.
  • Combine flour and baking powder in a small bowl.
  • Combine 3/4 cup melted butter and white sugar in a large bowl. Beat with an electric mixer on medium speed until well blended, about 3 minutes. Add eggs one at a time. Mix in reserved 1/4 cup pineapple juice, 1/2 cup coconut cream, milk, 1 tablespoon coconut extract, and vanilla extract. Add flour mixture gradually, mixing until batter is smooth.
  • Mix brown sugar and 1/3 cup melted butter together in a bowl until smooth. Spoon into the bottom of the cake molds. Place 1 pineapple ring in each mold. Place 1 maraschino cherry in the center of each ring.
  • Divide batter among cake molds using an ice cream scoop.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool to room temperature, about 20 minutes. Run a knife around the rims to loosen cakes; invert gently onto a plate.
  • Pour heavy cream into a chilled metal bowl. Add cream of tartar. Beat with an electric mixer until almost holding peaks. Add confectioners' sugar gradually, continuing to beat until soft peaks form. Fold in 1/4 pineapple juice, 3 tablespoons coconut cream, and 1 tablespoon coconut extract.
  • Serve whipped cream alongside cakes.

Nutrition Facts : Calories 670 calories, Carbohydrate 63.6 g, Cholesterol 155.9 mg, Fat 44.7 g, Fiber 1.3 g, Protein 5.2 g, SaturatedFat 29.1 g, Sodium 259.1 mg, Sugar 43.3 g

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INDIVIDUAL COCONUT PINEAPPLE UPSIDE DOWN CAKES RECIPES
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