Pineapple-Coconut-Banana Upside-Down Cake

Pineapple-Coconut-Banana Upside-Down Cake Recipe
Becky Luigart-Stayner; Jan Gautro
Upside-down cakes are classically made in a cast-iron skillet because it gives the cake a crisp edge, cooks it evenly, and keeps it moist.

Yield:

10 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 301
Caloriesfromfat 27 %
Fat 9 g
Satfat 4.9 g
Monofat 1.6 g
Polyfat 1.8 g
Protein 2.5 g
Carbohydrate 54.8 g
Fiber 1.4 g
Cholesterol 27 mg
Iron 1.4 mg
Sodium 231 mg
Calcium 55 mg

Ingredients

2 tablespoons butter
3/4 cup packed brown sugar
1 (15 1/2-ounce) can pineapple slices in juice, undrained
1 cup flaked sweetened coconut
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup mashed ripe banana (about 1 banana)
2 tablespoons vegetable oil
1 large egg

Preparation

Preheat oven to 375°.

Melt butter in a 9-inch cast-iron skillet; sprinkle evenly with brown sugar. Drain pineapple slices over a bowl, reserving 1/2 cup juice. Place 1 pineapple ring in center of skillet. Cut remaining pineapple rings in half; arrange around center pineapple ring. Sprinkle evenly with coconut. Set aside.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Combine reserved juice, banana, oil, and egg, stirring with a whisk. Add pineapple juice mixture to flour mixture, stirring until combined. Pour flour mixture over coconut. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Invert onto a wire rack. Serve warm or at room temperature.

Note:

Lorrie Hulston Corvin,

January 2004
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