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.
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Recipe Information
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)
Instructions
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.
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.
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.
In a large mixing bowl, cream together 1/2 cup of unsalted butter and granulated sugar until light and fluffy, about 2–3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
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.
Pour the batter over the pineapple and caramel layer in the pan, smoothing the top with a spatula.
Bake in the preheated oven for 30–35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges of the pan to loosen the cake.
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.
Optional: Sprinkle shredded coconut over the top of the cake for garnish before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
3752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.8 g | 250% | |
| Saturated Fat | 128.9 g | 644% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 477.8 g | 174% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 303.8 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 288 mg | 22% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1582 mg | 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.
