Piña 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.

PIñA COLADA UPSIDE DOWN CAKE

Steps:

• Preheat the oven to 350°F. Scatter the coconut on a baking sheet and toast it for just 6 minutes. It will be golden. Butter a 9 X 5 loaf pan.
• Melt 1/4 cup of butter and pour it into the prepared pan. Then sprinkle in 1/2 cup of the brown sugar. Then lay the pineapple slices on the brown sugar so that they overlap. You can make a pretty pattern if you like.
• Cream the remaining 1/2 cup butter with the remaining 1/2 cup of brown sugar. Add the eggs one at a time, mixing well after each addition.
• In another bowl, whisk together the flour, baking powder, and salt. Add it to the wet mixture in thirds, alternating it with the coconut milk. Then stir in the rum and 1/4 cup of the toasted coconut flakes.
• Pour the batter over the pineapple and bake for 45 minutes, or until a pick inserted in the center comes out clean.
• Let the cake cool before turning out onto a serving plate. Sprinkle with the remaining coconut and slice to serve.

BOOZY PIñA COLADA BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Stir together the sugar and 1 cup of rum in a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally, until the sugar has dissolved, about 5 minutes.
• Put the pineapple slices in a medium bowl and pour the rum syrup over top. Let sit until the pineapple takes on the rum flavor, about 30 minutes.
• For the cake: Meanwhile, generously coat a 12-cup Bundt pan with cooking spray. Whisk the cake mix with the oil, eggs, 1/2 cup water and remaining 1/2 cup rum until smooth. Remove the pineapples from the syrup, reserve the syrup.
• Line the bottom and center cone and sides of the Bundt pan with whole pineapple slices (about 13 slices). Cut the remaining 3 slices in half and place them around the empty space at the top so the entire Bundt is lined. Put a cherry in the center of each whole pineapple slice. Pour the batter on top of the pineapples. Bake until a skewer inserted into the center comes out clean and the cake springs back when touched, about 45 to 50 minutes.
• Immediately place a heat proof serving platter on top of the Bundt pan and flip the pan over (use oven mitts to help you). Remove the pan from the cake and let cool completely, about 1 hour.
• For the filling: Meanwhile, Prepare the pudding according to the package directions. Add the coconut extract. Spoon the pudding into a pastry bag fitted with a medium round tip. Press the tip into the side of the cake and squeeze in some pudding. Rotate and repeat around the cake. Then pipe any leftover pudding into the middle of the cake, going through the inside of the cake. Brush the entire cake with the reserved rum syrup.

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 CAKES

Steps:

• Position a rack in the bottom shelf of the oven and preheat to 375 degrees F. If using a muffin pan that's not nonstick, spray with nonstick cooking spray.
• Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
• Stir together the brown sugar, rum and 3 tablespoons of the coconut oil in a small bowl. Pour about 1 tablespoon into each cup of a 6-cup nonstick jumbo muffin pan.
• Place 1 pineapple ring in each muffin cup, then put 1 cherry in the center of each pineapple ring.
• Finely mince the remaining 2 pineapple rings until the texture resembles crushed pineapple; transfer to a large bowl. Add the lime juice, coconut milk and granulated sugar and the remaining 4 tablespoons coconut oil. Whisk to combine. Add the flour mixture and stir with a rubber spatula until just combined.
• Divide the batter among the muffin cups (about a heaping 1/4 cup in each). Use the back of a small spoon to smooth the tops. Transfer the muffin pan to a rimmed baking sheet. Bake until the center springs back when you lightly press the top a cake, about 20 minutes, rotating the pan halfway through baking.
• Remove from the oven and let cool for 10 minutes. Set a wire rack inside another rimmed baking sheet and spray the rack with nonstick cooking spray. Run a small offset spatula around the edge of each cake, then carefully invert the cakes onto the prepared rack. Let cool for 20 minutes more.
• Meanwhile, remove the chilled heavy coconut cream from the refrigerator. Scoop the solid coconut cream from the top of the can (about 1 cup), leaving behind the coconut water and reserving it. Whip the coconut cream with a handheld mixer on high speed in a large bowl until smooth, creamy and very soft peaks form. If the cream is too thick, whip in 1 teaspoon of the reserved coconut water at a time until you reach the desired consistency. Add the lime zest and confectioners' sugar and mix on low speed until just combined.
• Top the cakes with large dollops of the whipped coconut cream. Serve immediately.

PINA COLADA UPSIDE-DOWN MINI CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 10 mini cake molds.
• Drain pineapple rings, reserving 1/4 cup juice.
• Combine flour and baking powder in a small bowl.
• Combine 3/4 cup melted butter and white sugar in a large bowl. Beat with an electric mixer on medium speed until well blended, about 3 minutes. Add eggs one at a time. Mix in reserved 1/4 cup pineapple juice, 1/2 cup coconut cream, milk, 1 tablespoon coconut extract, and vanilla extract. Add flour mixture gradually, mixing until batter is smooth.
• Mix brown sugar and 1/3 cup melted butter together in a bowl until smooth. Spoon into the bottom of the cake molds. Place 1 pineapple ring in each mold. Place 1 maraschino cherry in the center of each ring.
• Divide batter among cake molds using an ice cream scoop.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool to room temperature, about 20 minutes. Run a knife around the rims to loosen cakes; invert gently onto a plate.
• Pour heavy cream into a chilled metal bowl. Add cream of tartar. Beat with an electric mixer until almost holding peaks. Add confectioners' sugar gradually, continuing to beat until soft peaks form. Fold in 1/4 pineapple juice, 3 tablespoons coconut cream, and 1 tablespoon coconut extract.
• Serve whipped cream alongside cakes.

PINA COLADA DUMP CAKE

Steps:

• Preheat oven to 350°. Evenly spread coconut, nuts and pineapple in a greased 13x9-in. baking dish; drizzle rum over top. Sprinkle with cake mix. Drizzle with butter and water, Bake until golden brown and bubbly, about 45-50 minutes. Serve warm with whipped cream and cherries, if desired.

PINA COLADA UPSIDE DOWN CAKE

Steps:

• 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.
• Top each with half of the pineapple, cherries, and nuts.
• Combine cake mix, eggs, and a can of coconut milk. Mix until well blended. Pour batter evenly over both prepared pans.
• Bake 30-35 minutes or until a toothpick inserted into center comes out clean.
• Cool cake in pans for about 15 minutes. Invert cake onto a plate. Gently press coconut around sides and top.