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Pineapple-Coconut-Banana Upside-Down Cake

Becky Luigart-Stayner; Jan Gautro
Yield 10 servings (serving size: 1 slice)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.