Tropical Upside Down Cake

Ingredients
2 tablespoons melted butter

1/2 cup packed brown sugar
1 (15 1/2-ounce) can pineapple slices in juice, undrained
1 cup flaked sweetened coconut
1 cup 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 ripe banana- mashed
2 tablespoons vegetable oil
1 large egg
1 teaspoon vanilla

Directions

  • Preheat oven to 375°.
  • Melt butter and pour into the bottom of a 9” round pan; sprinkle evenly with brown sugar. Drain pineapple slices over a bowl, reserving 1/2 cup juice. Place pineapple rings in the bottom of pan. Slice cherries in half. Place them decoratively in pan. Sprinkle evenly with coconut. Set aside.
  • Combine flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Combine ½ cup pineapple juice, banana, oil, egg, and vanilla. Add liquid mixture to flour mixture, stirring until combined.
  • Pour batter over coconut, pineapple and cherries in the pan.
  • Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean.
  • Quickly turn upside down on a plate. Serve warm.