Best Pina Colada Upside Down Cake Recipes

PIñA COLADA UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F. Place butter in 13x9-inch (3-quart) glass baking dish; place in oven until butter is melted.
• Remove baking dish from oven. Sprinkle brown sugar evenly over melted butter. Sprinkle coconut over brown sugar. Arrange pineapple slices over coconut, pressing lightly to set each one in place.
• In large bowl, place cake mix, reserved 2 tablespoons pineapple juice, the coconut milk, oil and eggs. Stir vigorously about 2 minutes or until well combined and batter is smooth. Let stand 2 minutes; stir again. Pour batter into pan, spreading evenly.
• Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Immediately run knife around sides of baking dish to loosen cake. Place cookie sheet upside down over baking dish. Turn cookie sheet and baking dish over; leave baking dish over cake 5 minutes to let brown sugar mixture drizzle down onto cake. Remove baking dish; cool 30 minutes before serving. Store in refrigerator.

PINA COLADA CAKE (HYBRID PINEAPPLE UPSIDE-DOWN CAKE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a 9x13-inch glass baking pan over low heat on the stove. Add 1 stick butter and heat until melted, about 5 minutes. Remove from heat and cover with brown sugar, mashing it into the butter using a fork. Let cool and refrigerate baking pan until butter hardens, about 15 minutes.
• Remove baking pan from the refrigerator and cover brown sugar mixture with an even layer of crushed pineapple.
• Blend cake mix, 1 cup reserved pineapple juice, eggs, and 1/3 cup melted butter together in a large bowl using an electric mixer until moistened. Beat on low speed for 2 additional minutes and allow batter to thicken, about 3 minutes. Add honey and coconut.
• Pour batter over the crushed pineapple in the baking pan, smoothing to an even layer.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
• Serve while still warm. Cut cake and flip over onto plates, with brown sugar and pineapple on top.

UPSIDE DOWN PINA COLADA CAKE

Steps:

• Pre-heat oven to 350 degrees (f).
• Prepare cake mix according to package directions, using eggs, water, and oil.
• Add grated coconut being careful not to overmix; batter should have some texture.
• Set batter aside.
• Grease 9 x 13 inch pan with cooking spray.
• Arrange pineapple slices in bottom of pan.
• Further decorate with cherries in center of and inbetween each pineapple ring.
• You will not need all cherries.
• Pour batter into cake pan.
• Bake at 350 degrees (f) for 30-35 minutes or until cakes tests done by inserting a toothpick into center.
• Serve warm or cold.
• I do not frost this cake since I serve it upside down and it is rich enough without frosting.
• It looks classy but is so easy.

PINA COLADA UPSIDE DOWN CAKE

Steps:

• 1. Preheat oven to 350. Spray 2 9 inch round cake pans with non-stick cooking spray. Pour 1/4 cup of melted butter into each pan. Sprinkle 1/4 cup of brown sugar in each pan.
• 2. Top each with half of the pineapple, cherries, and nuts.
• 3. Combine cake mix, eggs, and a can of coconut milk. Mix until well blended. Pour batter evenly over both prepared pans.
• 4. Bake 30-35 minutes or until a toothpick inserted into center comes out clean.
• 5. Cool cake in pans for about 15 minutes. Invert cake onto a plate. Gently press coconut around sides and top.

PINEAPPLE UPSIDE DOWN PINA-COLADA CARROT CAKE

Steps:

• Preheat oven to 350.
• Put 2 blobs of Coconut Oil on the bottom of your baking pan. Put in oven that is preheating for about a minute or less (just to melt it).
• Remove from oven. Sprinkle on brown sugar until Coconut oil is absorbed.
• Sprinkle on pecan halves & coconut flakes according to preference.
• Spread drained pineapple chunks over mixture, reserve a few chunks in the juice to add to cake batter later.
• Cake Batter:.
• Combine Carrot Cake mix, french vanilla pudding, and pineapple juice (use it to replace the amount of water recommended on the box. Higher altitudes may call for more juice than you have, make up the difference with water).
• Add Coconut oil according to amount recommended on box (high altitude climates need less).
• Put pecans in a bag and use a hard object to smash them into smaller pieces. Add to batter.
• Mix. Add 3 eggs. Mix some more.
• When done, pour over the mixture in your baking dish, pop in the oven for about 30-40 minutes, and viola! Done!
• Buen Provecho! :).