Pina Colada Upside Down Cake

Donata Natalino


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


★★★★★ 2 votes

15 Min
35 Min


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  • 1 box
    yellow cake mix
  • 1/2 stick
    butter, melted
  • 1/2 c
    dark brown sugar
  • 1 can(s)
    pineapple tidbits (20 oz)
  • 1/4 c
    maraschino cherries, chopped
  • 3
  • 1 can(s)
    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. Prehead 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. Top each with half of the pineapple, cherries and nuts.
  2. Combine cake mix, eggs and can of coconut milk. Mix until well blended. Pour batter evenly over both prepared pans.
  3. Bake 30-35 minutes or until a toothpick inserted into center comes out clean.
  4. Cool cake in pans about 15 minutes.Invert cake onto a plate, gently press coconut around sides and top.

Printable Recipe Card

About Pina Colada Upside Down Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #coconut, #pineapple

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