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Tropical Upside Down Cake

Here's a slightly different twist to Pineapple Upside Down Cake. The secret is the Orange Marmalade. Serve with whipped cream for a taste of the tropics.

For the Topping:
  • 1/4 cup butter, melted
  • 2 tablespoons brown sugar
  • 1/3 cup orange marmelade
  • 1/3 cup crushed pineapple, drained
  • 1/2 cup flaked or shredded coconut
For the Cake:
  • 1/2 cup butter or margarine softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla or coconut extract
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt 
  • 1/2 cup milk
  • 1 tablespoon orange zest - if desired
  1. Mix melted butter with brown sugar, stir in marmalade and pineapple and coconut.
  2. Spread topping evenly in the bottom of a 9 inch ring mold or a 9 inch cake pan. Set aside.
  3. In a mixing bowl, blend butter, sugar, eggs and vanilla, beating until light and fluffy.
  4. Add dry ingredients and milk alternately and beat for about 2 minutes until batter is smooth.
  5. Spread batter over topping in cake pan or ring mold.
  6. Bake at 375 degrees F for about 25-30 minutes or until cake tested comes out clean.
  7. Cool 5 minutes and then invert on to a serving plate.
  8. Serve  warm or cold with whipped cream or ice cream.

1 comment:

  1. This is a must make for sure! Love the addition of coconut which a regular pineapple upside down cake doesn't have. I think this would be a nice topping for rolls and buns as well instead of brown sugar and cinnamon.