Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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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.


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