🍍🍰COCONUT RUM JAMAICAN STYLE UPSIDE DOWN PINEAPPLE CAKE-PINEAPPLE CAKE RECIPE

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor and is a healthier fat alternative.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content while cake flour yields a lighter texture.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free, while water can reduce costs.

Preheat the oven.

In a container, add 2 boxes of yellow cake mix.

Add 1 cup of coconut flakes to the cake mix.

Pour in vegetable oil as per the box instructions.

Add 1 cup of pineapple juice to the mixture.

Beat 6 large eggs and add them to the mixture, mixing until smooth.

Add 1/2 teaspoon of almond extract to the batter.

In a pot, melt unsalted butter and 1.5 cups of brown sugar over medium heat until combined.

Prepare the baking pan by buttering the sides.

Pour the melted butter and sugar mixture into the bottom of the baking pan.

Arrange pineapple slices and cherries in the pan as desired.

Slowly pour the batter over the arranged pineapples and cherries.

Sprinkle additional coconut flakes on top of the batter.

Place the baking pan in the preheated oven and bake.

After baking, let the cake cool for about 15 minutes.

Run a knife around the edges of the cake to loosen it from the pan.

Invert the cake onto a plate to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens