A week or so ago, I made the super easy Pineapple Upside Cake from my Six Ingredients or Less cookbook. One of my kids had the nerve to complain that it wasn’t pineapply enough! So, I thought, hmmmm, why not try more pineapple? The results were delicious and everyone was thrilled – including my husband who missed the first go ’round of dessert. This is definitely different than the traditional Pineapple Upside Cake. Way more fruity and moist. It goes together in just a few minutes, there is no need to frost, no need to even cool. You can serve it warm. This is a great last minute dessert and chances are you have the ingredients on hand.
Start with just these six ingredients (be sure to save the juice from the drained pineapple):
Combine the brown sugar, coconut and pineapple in a medium bowl.
Butter (or spray) just the bottom of two 8 or 9-inch cake pans. The reason you only butter the bottom is because you want to prevent the cake from sticking on the bottom, but you want the batter to be able to grab the sides of the pan as it bakes so that you will get maximum rise. Use a knife around the edges of the cake to release before inverting.
Distribute 1/4 of pineapple mixture on bottom of each cake pan.
Mix cake batter according to directions using the eggs and oil; and substituting the pineapple juice for water. Pour even amounts of batter over pineapple mixture.
I’m not so much of a brand endorser, but cake mixes have recently downsized. Almost all brands are now right around 15 oz versus the previous 18.25 oz. Western Family is still making a full size cake mix. Please look for it or another brand that is full size. The 15 oz size just doesn’t make enough cake.
Distribute remaining pineapple mixture evenly over cake batter.
Gently fold fruit into batter – just a little bit.
Bake for 45-50 minutes or until top springs back when lightly pressed with finger.
When done, immediately invert one layer on top of the other onto serving plate. Enjoy warm or cold.
Pineapple Cobbler Cake
By August 30, 2013Published:
- Yield: 10 Servings
- Prep: 10 mins
- Cook: 45 mins
- Ready In: 55 mins
This recipe combines the best of two worlds: fruit cobbler and cake all brought together with caramelly brown sugar.
- 1 18 oz box yellow cake mix
- 1/3 cup vegetable oil
- 3 large eggs
- 2 20 oz cans crushed pineapple drained, reserve juice
- 1 cup shredded coconut
- 1 1/2 cups brown sugar
- Preheat oven to 350ºF. In mixer bowl combine cake mix, eggs, oil and one cup of the pineapple juice. Beat for two minutes.
- While cake mix is beating, in a medium bowl combine brown sugar, pineapple and coconut. Butter or spray the bottom of two 8 or 9-inch cake pans. Place 1/4 of pineapple mixture into each cake pan and spread evenly.
- Pour cake batter over top of pineapple mixture. Spoon remaining pineapple mixture over batter and gently fold into batter using a spoon or spatula.
- Bake for 45-50 minutes or until top springs back when lightly touch with finger. Immediately invert layers onto serving platter. Cake may be served warm or cool. Whipped cream optional.