Pineapple-Coconut Upsidedown Cake

Pineapple-Coconut Upsidedown Cake
Photo by Oxmoor House

Ingredients

  • ½ cup mashed ripe banana
  • ¼ cup flaked sweetened coconut
  • 1 ¼ cups all-purpose flour
  • 2/3 cup sugar
  • Butter-flavored cooking spray
  • 12 maraschino cherry halves
  • 1 (20-ounce) can pineapple slices in juice, undrained
  • + 7 more ingredients
    • ¼ cup butter or stick margarine, softened
    • 1/8 teaspoon salt
    • 1 large egg
    • ¼ cup 2% reduced-fat milk
    • 1 ½ teaspoons baking powder
    • 1/3 cup firmly packed brown sugar
    • 1 tablespoon butter or margarine, melted

Preheat oven to 350°. Drain pineapple in a colander over a small saucepan, reserving juice. Cut 6 pineapple slices in half crosswise; reserve remaining pine-apple slices for another use. Coat a 9-inch round cake pan with cooking spray. Coat bottom of pan with 1 tablespoon melted butter; sprinkle ...

View full recipe at My Recipes

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