This treat turns the pineapple upside-down cake back the other way! Pineapple Right-Side Up Cake incorporates the pineapple straight into the tender, sweet cake, so the tropical refreshment is infused in every golden bite. Draped over top is a luscious, buttery icing mixed with sweetened coconut to make sure that island feeling truly gets you relaxed. Crunchy pecans on top add to the texture and make Pineapple Right-Side Up Cake the perfect treat to get things back in order when things feel crazy!
Ingredients
For the cake:
- 2 cups sugar
- 2 cups all-purpose flour
- 1/2 cup vegetable oil
- 2 eggs
- 1 (20-ounce) can crushed pineapple with juice
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the icing:
- 1 cup sugar
- 1/2 cup butter, cut into chunks
- 2/3 cup evaporated milk
- salt, to taste
- 3/4 cup sweetened shredded coconut
- 1/2 cup pecans, toasted and chopped
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch sheet pan or a 9×13-inch baking pan.
Step 3 –In a medium bowl, combine 2 cups of the sugar, the flour, the vegetable oil, the eggs, the pineapple, the baking soda, the vanilla extract, and 1/4 teaspoon of the salt.
Step 4 –Stir until the cake batter is evenly combined.
Step 5 –Pour the batter into the prepared pan.
Step 6 –Bake until a tester inserted into the center comes out clean, about 20-25 minutes if using a sheet pan and 30-35 minutes if using a baking pan.
Step 7 –Combine the remaining sugar, the butter, the evaporated milk, and the salt in a medium saucepan.
Step 8 –Bring the mixture to a boil and adjust the heat to low.
Step 9 –Simmer and stir the mixture until thickened, about 10 minutes.
Step 10 –Add the coconut to the icing.
Step 11 –Pour the icing over the cake.
Step 12 –Sprinkle the cake with the pecans.
Step 13 –Allow the cake to cool.
Step 14 –Serve.