Hawaiian Sugar Plantation

Indulge in a taste of the tropics with this Hawaiian Sugar Plantation Upside-Down Cake, a delightful fusion of caramelized pineapple, velvety coconut milk, and a buttery vanilla cake base that's as luxurious as it is easy to make. This nostalgic dessert begins with a layer of rich brown sugar caramel and juicy pineapple rings, accented with optional maraschino cherries for a pop of color. Topped with a moist and tender coconut-infused cake, it’s baked to golden perfection and flipped for a show-stopping presentation. Perfect for family gatherings or themed parties, garnish this tropical treat with shredded coconut for an extra island-inspired touch. With simple ingredients and a captivating combination of flavors, this dessert is a sweet escape to paradise that’s sure to impress.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 6 pieces pineapple rings (canned or fresh)
• 0.5 cup brown sugar
• 4 tablespoons unsalted butter (for caramel)
• 0.5 cup unsalted butter (for cake)
• 0.75 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 0.5 cup coconut milk
• 0.25 cup shredded coconut (optional, for garnish)
• 6 pieces maraschino cherries (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

Step 2

In a medium saucepan over medium heat, melt 4 tablespoons of unsalted butter. Stir in the brown sugar until dissolved and bubbling to create a caramel sauce.

Step 3

Pour the caramel sauce into the prepared cake pan and spread it evenly. Arrange the pineapple rings over the caramel sauce in a single layer. Place a maraschino cherry in the center of each pineapple ring, if desired.

Step 4

In a large mixing bowl, cream together 1/2 cup of unsalted butter and granulated sugar until light and fluffy, about 2–3 minutes.

Step 5

Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla extract.

Step 6

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 7

Gradually add the flour mixture to the wet ingredients, alternating with the coconut milk, starting and ending with the flour. Mix until just combined, avoiding overmixing.

Step 8

Pour the batter over the pineapple and caramel layer in the pan, smoothing the top with a spatula.

Step 9

Bake in the preheated oven for 30–35 minutes or until a toothpick inserted into the center of the cake comes out clean.

Step 10

Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges of the pan to loosen the cake.

Step 11

Place a serving plate over the pan and carefully invert the cake onto the plate. Remove the parchment paper if it sticks to the cake.

Step 12

Optional: Sprinkle shredded coconut over the top of the cake for garnish before serving. Serve warm or at room temperature.

Nutrition Facts

Serving size	1532.8 grams (1532.8g)

Amount per serving	% Daily Value*
Calories	3752

Total Fat 194.80g	250%
Saturated Fat 128.90g	645%
Polyunsaturated Fat NaNg
Cholesterol 763mg	254%
Sodium 1266mg	55%
Total Carbohydrate 477.80g	174%
Dietary Fiber 23.70g	85%
Total Sugars 303.80g
Protein 39.70g	79%

Vitamin D 188IU	938%
Calcium 288mg	22%
Iron 14mg	76%
Potassium 1582mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 4.2%

Carbs: 50.0%