Pineapple-Coconut Upside-Down Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat corn syrup and 1 Tbsp margarine till melted in small pan over medium heat.
  • Stir in brown sugar; cook over medium heat till mixture is bubbly.
  • Pour mixture into ungreased 9 inch round cake pan; sprinkle coconut evenly over top.
  • Arrange pineapple slices on top of coconut.
  • Heat oven to 350°F
  • Combine flour, baking powder and salt in medium bowl.
  • Set aside.
  • Beat remaining 5 Tbsp of margarine in large bowl and beat till fluffy.
  • beat in sugar, egg and vanilla.
  • Add flour mixture to margarine alternately with milk, beginning and ending with flour mixture.
  • Pour batter into cake pan.
  • Bake 40 minutes or till cake springs back when touched lightly.
  • Cool in pan on wire rack 2-3 minutes; loosen side of cake with knife and invert to plate.
  • Cut in wedges. Serve warm or cool, topped with whipped topping.
  • Garnish with pineapple slices if desired.
Advertisement