"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pineapple-Coconut-Banana Upside-Down Cake Recipe

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This recipe for Pineapple-Coconut-Banana Upside-Down Cake, by , is from Reed's and Carroll's "Sharing Our Family Favorites", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Overbaugh, Feltner
Added: Saturday, October 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons butter
3/4 cup packed brown sugar
1(151/2-ounce)can pineapple slices in juice,undrained
1 cup flaked sweetened coconut
1cup all- purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup mashed ripe banana
2 tablespoons vegetable oil
1 large egg

Directions:
Directions:
Melt butter in a 9 -inch cast iron skillet;sprinkle evenly with brown sugar.Drain pineapple slice over a bowl,reserving 1/2 cup juice.Place 1 pineapple ring in center of skillet.Cut remaining rings in half arrange around center.Sprinkle evenly with coconut.Set aside.
Lightly spoon flour into dry measuring cup,level with a knife.Combine flour and next 5 ingredients (flour through salt)in a large bowl.Combine reserved juice,banana,oil and egg,stiring with a whisk.Add pineapple juice mixture to flour mixture,Stirring until combined.Pour flour mixture over coconut.Bake at 375 degrees for 30 minutes or until wooden pick comes out clean.Invert onto a wire rack.Serve warm or at room temperature.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
My father in law gave all his kids a cast iron skillet.I had never used mine until I found this recipe.

 

 

 

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