Caribbean Pineapple Upside-Down Cake
A twist on the classic pineapple upside-down cake with a caribbean flavor profile. Moist pineapple-infused cake topped with a gooey brown sugar and butter mixture.
Ingredients
- ●1 cup, diced pineapplefresh pineapple
- ●1 1/2 cups all-purpose flourgluten-free flour for gluten-free option
- ●1 cup brown sugarpacked brown sugar
- ●1/2 cup unsalted buttersoftened butter
- ●2 large eggsroom temperature eggs
- ●1/4 cup shredded coconutunsweetened shredded coconut
- ●1/4 cup tart cherriesdried tart cherries
- ●1 tsp vanilla extractpure vanilla extract
- ●1/4 tsp saltfine salt
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Grease a 10-inch tube pan and set aside.
- 3
In a medium bowl, whisk together flour, salt, and shredded coconut.
- 4
In a large bowl, use an electric mixer to beat together brown sugar and butter until light and fluffy.
- 5
Beat in eggs one at a time, followed by vanilla extract.
- 6
With the mixer on low speed, gradually add the flour mixture to the wet ingredients and mix until just combined.
- 7
Gently fold in pineapple and dried tart cherries.
- 8
Pour the batter into the prepared pan and smooth the top.
- 9
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- 10
Remove from the oven and let cool in the pan for 10 minutes.
- 11
Transfer the cake to a wire rack to cool completely.