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  • 2 Ratings

Looking for a new take on your go-to pineapple upside-down cake recipe? Top a tropical coconut oil cake with caramelized grapefruit slices. This grapefruit dessert take you on a mini island getaway.

Source: Better Homes and Gardens


Recipe Summary

30 mins
25 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Lightly grease 6 8-ounce ramekins or 6-ounce custard cups. Line a shallow baking pan with foil; arrange prepared dishes in pan; set aside. Peel and remove pith and seeds from 1 or 2 of the grapefruits and cut into 1/4-inch thick slices (you will need 6 slices). Place 1 grapefruit slice into the bottom of each prepared dish. Squeeze 1/2 cup of juice from the remaining grapefruit; set aside. In a small bowl stir together 1/3 cup sugar and melted butter until nearly smooth; spoon over slices in dishes.

  • In a large bowl combine flour, 1 cup sugar, baking powder, and salt; make a well in the center and set aside. In a medium bowl combine the reserved grapefruit juice, oil, eggs, and vanilla. Add juice mixture to flour mixture, stirring to combine. Divide batter among ramekins and bake for 25 to 30 minutes or until a toothpick inserted in the centers comes out clean. Let cool in ramekins for 10 minutes. Loosen sides and invert onto plates. Serve warm garnished with mint and powdered sugar, if desired.

Nutrition Facts

631 calories; fat 37g; cholesterol 32mg; saturated fat 29g; carbohydrates 74g; mono fat 4g; poly fat 1g; insoluble fiber 2g; sugars 51g; protein 5g; vitamin a 1269.6IU; vitamin c 25.6mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.7mg; vitamin b6 0.1mg; folate 66.4mcg; vitamin b12 0.2mcg; sodium 270mg; potassium 166mg; calcium 79mg; iron 1.7mg.