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Home : Desserts : Cakes : Up-Side Down : Hawaiian Upside-Down Cake

Makes 8 Servings
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Hawaiian Upside-Down Cake

Contributed by: Rose Marie Mack of Forum


  • Topping:

    • 1/3 cup butter
    • 1 cup brown sugar, packed
    • 1 cup drained, packed, crushed pineapple (reserve juice)
    • 3/4 cup shredded coconut
    • 4 maraschino cherries, chopped

  • Cake:

    • 2 eggs
    • 3/4 cup sugar
    • 1/2 cup reserved juice (pineapple)
    • 1 tsp. vanilla
    • 1-1/4 cup flour
    • 1 tsp. baking powder
    • 1/2 tsp. salt


Melt butter in 10 inch ovenproof skillet.

Sprinkle brown sugar evenly over butter, then pineapple, coconut, and cherries. Set aside. Beat eggs in mixing bowl until light and thick (3 to 5 minutes). Gradually beat in sugar. Add reserved pineapple juice and vanilla.

Stir in dry ingredients until smooth. Pour over topping in 10 inch oven skillet.

Bake at 350 F. oven 40 to 45 minutes. Cool 5 minutes; invert on serving plate.

Serving Size: Makes 8 Servings



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