pina colada upside-down cake

★★★★★ 3 Reviews
deeleareus avatar
By Donata Natalino
from Phoenix, AZ

If you don't want to use the pineapple tidbits, rings can be used in place. I like the tidbits because you get pineapple and coconut flavor in each bite.

Blue Ribbon Recipe

Upside-down cakes are fun and tasty. This version substitutes coconut milk for oil and water. We've never tried this before, but we plan to try this method with other cakes. The outcome is the softest, fluffiest cake. Using rum extract adds to the pina colada flavors. Once baked, the pineapple, pecans, and brown sugar caramelize giving the cake a little crunch and sweetness. It's so light, you might end up eating a whole cake yourself. You get two cakes from this recipe. Save one for yourself, and share with a friend. It's so good, though, you may not want to share...

— The Test Kitchen @kitchencrew
serves 8-10
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For pina colada upside-down cake

  • 1 box
    yellow cake mix
  • 1/2 stick
    butter, melted
  • 1/2 c
    dark brown sugar
  • 1 can
    pineapple tidbits (20 oz)
  • 1/4 c
    maraschino cherries, chopped
  • 3
  • 1 can
    unsweeted coconut milk (13.5 oz)
  • 1/2 c
    pecans, chopped
  • 1 tsp
    rum extract
  • 1/4 c
    sweetened flaked coconut

How To Make pina colada upside-down cake

  • 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.