Best 4 Pina Colada Upside Down Cake Recipes
Indulge in a tropical paradise with the tantalizing Pina Colada Upside-Down Cake, a delightful dessert that captures the essence of the beloved cocktail. This captivating cake features a moist and fluffy pineapple cake base, topped with a layer of caramelized pineapple rings and a luscious coconut cream sauce. The combination of pineapple, coconut, and rum flavors creates a symphony of tropical flavors that will transport your taste buds to a sun-kissed beach. In addition to the classic Pina Colada Upside-Down Cake, this article presents a collection of delectable variations that cater to diverse preferences. Discover the irresistible Chocolate Pina Colada Upside-Down Cake, where rich chocolate sponge cake harmonizes with pineapple and coconut, resulting in an indulgent treat. For those seeking a gluten-free option, the Gluten-Free Pina Colada Upside-Down Cake offers a delightful alternative, ensuring everyone can savor this tropical delight. And for a boozy twist, the Pina Colada Upside-Down Cake with Rum Sauce elevates the experience with a luscious rum sauce that adds an extra layer of depth and complexity to the cake.
Check out the recipes below so you can choose the best recipe for yourself!
PIñA COLADA UPSIDE-DOWN CAKE
Take a trip to the islands courtesy of our pina-colada-infused yellow cake complemented with the sweetness of coconut. (For the over-21 crowd, add a shot of coconut rum.)
Provided by By Sarah Caron
Categories Dessert
Time 1h30m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 Serving
PINA COLADA CAKE (HYBRID PINEAPPLE UPSIDE-DOWN CAKE)
This is a hybrid pineapple upside-down cake which I've developed over the years. Instead of pineapple rings, I use crushed pineapple, coconut, and honey. It is very important to cool the mixture of butter and brown sugar before covering it with the rest of the ingredients, preventing the layer of pineapple and the cake mix from mixing prematurely. Makes one 9x13 baking pan.
Provided by Jim Esposito
Categories Desserts Cakes Upside-Down Cake Recipes Pineapple Upside-Down Cake Recipes
Time 1h8m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 720.4 calories, Carbohydrate 111.4 g, Cholesterol 81.2 mg, Fat 31.3 g, Fiber 4.4 g, Protein 5.4 g, SaturatedFat 20 g, Sodium 357.4 mg, Sugar 91.7 g
UPSIDE DOWN PINA COLADA CAKE
In honor of "coconut" our ingredient of the month, I'd like to share a modified version of a recipe my mother-in-law gave me. Its easy, looks fancy, and tastes great!
Provided by Larkspur Lily
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
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
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...
Provided by Donata Natalino
Categories Cakes
Time 50m
Number Of Ingredients 10
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.
Tips:
- For the perfect pineapple upside-down cake, use fresh pineapple. Canned pineapple will not work as well.
- Make sure the pineapple slices are evenly spaced in the pan. This will help to ensure that the cake bakes evenly.
- Do not overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool for at least 10 minutes before inverting it onto a serving plate. This will help to prevent the cake from breaking.
Conclusion:
The piña colada upside-down cake is a delicious and easy-to-make dessert. It is perfect for any occasion, and it is sure to be a hit with your friends and family. So next time you are looking for a special dessert, give this recipe a try.
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