Tropical Hawaiian Luau Dessert Bowl: Pineapple Upside-Down Cake & Coconut Mousse

A flavorful hawaiian dessert perfect for standard eaters - made for visual appeal and culinary depth.

Time: (Prep, Cook, Total) Prep Time: 30 minutes Cook Time: 25-30 minutes Total Time: 55-60 minutes

Servings: 6 servings

Difficulty: Intermediate

Cuisine: American, Hawaiian

Allergens

Contains no common allergens unless specified.

Ingredients

1/2 cup unsalted butter 3/4 cup brown sugar 1 can (20 oz) pineapple rings, drained with juice reserved 1 maraschino cherry per ring 1 yellow cake mix 1 egg 1/2 cup water 1/4 cup vegetable oil 1 can (8 oz) crushed pineapple, well
drained 1 cup coconut milk 1 cup heavy cream 1/2 teaspoon vanilla extract 1/4 teaspoon salt Toasted shredded coconut and fresh mint leaves, for garnish

Instructions

Preheat oven to 350°F (175°C). Grease a 9 inch round cake pan.
In a saucepan, melt the butter over medium heat. Stir in brown sugar and cook until it forms a thick caramel. Pour the caramel into the prepared pan and spread evenly. Arrange pineapple rings on top of the caramel layer and place one cherry in the center of each ring. Set aside.
In a large bowl, combine cake mix, egg, water, and vegetable oil. Mix well. Stir in crushed pineapple. Pour this mixture over the pineapple rings in the pan.
Bake for 25 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for about 15 minutes before transferring to a serving plate. Let cool completely.
In another saucepan, combine coconut milk, heavy cream, sugar, and vanilla extract over medium heat. Bring to a simmer, then remove from heat and whisk in the gelatin until dissolved. Cover and chill in the refrigerator for about 30 minutes or until set.
To serve, use a sharp knife to cut the cooled cake into wedges and carefully place each slice on individual plates. Spoon coconut mousse over the cake slices and garnish with toasted shredded coconut and fresh mint leaves. Enjoy!

Chef’s Insight

For the perfect balance of flavors, use fresh pineapple and maraschino cherries in this recipe. The combination of caramelized pineapple and sweet cherry adds a delightful burst of flavor to each bite.

Notes

This recipe is perfect for entertaining guests, as it combines a homemade cake with a light and fluffy coconut mousse. The combination of flavors and textures makes this dessert truly unforgettable.

Substitutions

To make the dessert dairy-free, substitute coconut cream for heavy cream and use a vegan gelatin substitute for regular gelatin. For a gluten-free version, use a gluten-free yellow cake mix.

Alternative Preparations

Create individual portions by using ramekins or mason jars instead of a cake pan. Substitute pineapple with other fruits such as peaches or apricots for a different flavor profile.

Alternative Methods

Use a slow cooker to bake the cake, following the same recipe and instructions but adjusting cooking times accordingly.

Best Storage Practice

Store leftovers airtight, refrigerate up to 3 days.

Shelf Life

The pineapple upside-down cake will keep for up to 3 days when stored at room temperature in an airtight container. The mousse can be stored in the refrigerator for up to 2 days.

Plating Tips

Arrange each slice of cake on individual plates with a generous dollop of coconut mousse. Garnish with toasted shredded coconut and fresh mint leaves for an added touch of elegance.

Nutrition Facts

Calories: 600 kcal/serving Protein: 8 g Carbohydrates: 75 g Fat: 30 g Saturated Fat: 15 g Cholesterol: 90 mg Sodium: 420 mg Fiber: 2 g Sugar: 50 g