coconut pineapple upside down cake

Coconut Pineapple Upside Down Cake

A pineapple coconut sugar mixture bakes on the bottom, then gets flipped over to be on the top of this Coconut Pineapple Upside Down Cake. Top with a homemade whipped cream and sprinkle with coconut. A light, fresh cake!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 12
Calories 526kcal


For the Coconut Pineapple Topping:

  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1 cup shredded coconut
  • 8 1/2 ounces crushed pineapple (drain, but reserve juice)

For the Cake:

  • 1/2 cup shortening
  • 1/2 cup milk
  • 1/2 cup pineapple juice
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 package instant pineapple cream pudding (vanilla pudding: 3.4 ounces)
  • 1 1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt

Whipped Cream:

  • 2 cups heavy whipping cream
  • 6 tablespoons powdered sugar
  • 1 teaspoon vanilla extract


Prepare the Coconut Pineapple Topping

  • Spray two 8" round cake pans with cooking spray.
  • Melt the butter and divide it between the two pans.
  • In a small bowl, mix together the brown sugar, coconut and drained pineapple. Mix well, then divide between the two pans, spreading the mix to cover the bottom.
  • Set the pans aside.

For the Cake:

  • Preheat the oven to 350 degrees Fahrenheit.
  • In the bowl of a stand mixer, mix the shortening, milk, pineapple juice, eggs, sugar and vanilla extract. Mix well.
  • Add in the pudding mix, flour, baking powder and salt. Beat for 3 minutes at medium speed, scraping the bowl as needed.
  • Divide the batter between the two pans, pouring the batter over the pineapple coconut mixture. Spread the batter carefully to cover the topping.
  • Bake at 350 degrees for 35-40 minutes or until the top springs back when you touch it lightly. 
  • Cool the cakes for 5 minutes, then invert onto a cooling rack to cool completely. 

Prepare the Whipped Cream:

  • In a stand mixer using the whisk attachment, beat together the whipping cream, powdered sugar and vanilla until stiff peaks form.

Assemble the Cake:

  • Place a cake layer on a cake plate.
  • Smooth the whipped cream over the first layer. 
  • Place the second cake on top.
  • Smooth the whipped cream frosting over the top and sides of the cake.
  • Garnish with shredded coconut and drained crushed pineapple if desired.
  • Store in the refrigerator.


*If  you cannot find pineapple pudding, substitute it for coconut or vanilla pudding mix.
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.


Calories: 526kcal | Carbohydrates: 50g | Protein: 4g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 106mg | Sodium: 270mg | Potassium: 248mg | Fiber: 1g | Sugar: 35g | Vitamin A: 890IU | Vitamin C: 3.1mg | Calcium: 103mg | Iron: 1.2mg