Pineapple Coconut Upside-Down Cake

Pineapple Coconut Upside-Down Cake

9 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    50 m
Recipe by  BAKER'S Chocolate

“You'll know it is a special occasion when the aroma from this special pineapple and coconut upside-down cake fills the house.”

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Adjust Servings

Original recipe yields 16 servings



  1. Preheat oven to 350 degrees F. Beat cake mix, eggs, sour cream, water and oil in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min.
  2. Melt 1/4 cup of the butter in each of 2 (9-inch) round cake pans; sprinkle each pan with 1/3 cup of the brown sugar. Top evenly with pineapple rings and cherries; sprinkle with coconut. Pour half of the prepared batter into each pan.
  3. Bake 35 min. or until toothpick inserted in centers comes out clean. Immediately invert onto serving plates. Cool slightly.

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Reviews (9)

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Gigi A

Gigi A

Easy and delicious! I substituted the oil for apple sauce and did not melt butter on the bottom of the pan, instead I greased it with cooking spray. Also I omitted the cherries as per another review I read! Thank you, it was a hit!



Easy to make and the combination of the pineapple and coconut makes a wonderful taste in your mouth



really really good. the addition of sour cream makes this cake so yummy and moist!! in fact, its so good that i use it as a base for other cakes instead of the directions on the cake mix box. i didnt care for the cherries in this cake, they tasted a lot like cough syrup to me but thats just a personal preference. I would definitely make it again but without the maraschino cherries or maybe use fresh ones. besides that i loved it!

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