Pineapple-Coconut-Banana Upside-Down Cake

Pineapple-Coconut-Banana Upside-Down Cake
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons vegetable oil
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • ¾ cup packed brown sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 (15 1/2-ounce) can pineapple slices in juice, undrained
  • + 19 more ingredients
    • ½ cup mashed ripe banana (about 1 banana)
    • 1 teaspoon baking powder
    • ¾ cup packed brown sugar
    • 1 cup flaked sweetened coconut
    • 2 tablespoons vegetable oil
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 2 tablespoons butter
    • ½ teaspoon ground cinnamon
    • 1 (15 1/2-ounce) can pineapple slices in juice, undrained
    • ½ cup granulated sugar
    • 1 large egg
    • 2 tablespoons butter
    • ½ teaspoon ground cinnamon
    • ½ cup mashed ripe banana (about 1 banana)
    • 1 cup flaked sweetened coconut
    • ½ cup granulated sugar

Preheat oven to 375°. Melt butter in a 9-inch cast-iron skillet; sprinkle evenly with brown sugar. Drain pineapple slices over a bowl, reserving 1/2 cup juice. Place 1 pineapple ring in center of skillet. Cut remaining pineapple rings in half; arrange around center pineapple ring. Sprinkle evenly...

View full recipe at My Recipes

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