Pineapple Coconut Banana Upside Down Cake
Ingredients
- 2 Tbsp. Butter
- 3/4 Cup Brown Sugar packed
- 1 Can Crushed Pineapple undrained
- 1 1/2 Cup Flaked Coconut sweetened
- 1 Cup Flour
- 1/2 Cup Sugar
- 1 tsp.Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Cinnamon
- 1/4 tsp. Salt
- 1 Cup Banana mashed
- 1 Egg
Instructions
- Preheat oven to 375°.
- Melt butter in a 9 inch oven safe skillet or bundt cake pan.
- Sprinkle evenly with brown sugar.
- Drain pineapple over a bowl, reserving juice.
- Sprinkle the crushed pineapple evenly over the brown sugar butter mixture in skillet.
- Sprinkle evenly with coconut. Set aside.
- Combine flour rest of dry ingredients in a large bowl.
- Combine reserved juice, banana, and egg, stirring with a whisk.
- Add pineapple juice mixture to flour mixture, stirring until combined.
- Pour flour mixture over coconut.
- Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean.
- Invert onto a wire rack. Serve warm or at room temperature.
Notes
Adapted from MyRecipes.com