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Piña Colada Upside-Down Cake

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There is nothing quite as summery and delicious as when pineapple and coconut come together in a glorious symphony of yumminess! For the past year or so, I have had an idea rolling around in my head to make a cake utilizing these two flavors combined with the “upside-down” concept! I am happy to tell you that I have developed a successful recipe that is light, fluffy, and delicious!

Piña Colada Upside-Down Cake Recipe

For Topping:

1/4 cup of salted organic butter, melted
2/3 cup of light brown sugar
1 – 20 ounce can of Dole pineapple rings (in their own juice)
1/3 cup Mounds, sweetened coconut flakes

For Cake:

1-1/3 cup of all-purpose organic flour
1 cup of granulated sugar
1/2 teaspoon salt
1-1/2 teaspoon baking powder
1/2 cup Mounds, sweetened coconut flakes
1/3 cup of salted organic butter, softened (room temperature)
3/4 cup of whole, organic milk
1 large organic egg, lightly beaten

I used a 9″ round cake pan, however, you can use a 10″ cast iron pan, 9×9 square pan, or round pan like I did. Cooking times will vary though!

Preheat oven to 350 degrees.

Start with topping:

Pour melted butter in pan and make sure it is spread evenly.

Then, sprinkle the brown sugar evenly over the butter.

Next, sprinkle the coconut flakes over sugar.

Finally, arrange pineapple rings on top of everything. I usually have to cut a few to get them to completely cover the bottom of pan, so be creative in your design!

Set aside.

Now for the cake:

Beat butter and sugar until mixed well.

Add egg, and mix just until combined.

Add milk and coconut flakes.

Finally, add the rest of the dry ingredients (I usually mix flour, baking soda, and salt together before combining with wet), and beat on high with mixer until smooth. (Usually 3-4 minutes)

Pour cake batter over your topping.

Piña Colada Upside-Down Cake

Image on left is what topping will look like before you add the pineapple rings. Image on right is what it looks like when cake batter is poured over topping.

Bake for 45-55 minutes, or until golden brown and when toothpick inserted into center comes out clean. Note: if you opt for cast iron pan, you may want to check it after 35-40 minutes.

As soon as you take the cake out of the oven, turn it over (upside down) on to a plate or cake dish. I usually place the plate on top and hold plate and pan together, and then quickly flip. Then, I leave pan for a minute or two before gently lifting off. If a few pieces separate, it is OK, just quickly rearrange. This is a hard cake to mess up! :)

Piña Colada Upside-Down Cake

This is the fabulousness once it has been flipped onto plate! YUM!

Serve warm.

Note: to add an extra oomph factor to your presentation, you can try toasting some coconut and sprinkling on top when serving, or top with whipped cream and toasted coconut for an added touch. However, serving as is, is fantastic, and how I usually do it!

Piña Colada Upside-Down Cake

As you can see, it is such a light and fluffy cake recipe–and oh so good!

Bon Appétit

Copyright © Adventures of a Traveling Foodie, All Rights Reserved

Piña Colada Upside-Down Cake
 
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There is nothing quite as summery and delicious as when pineapple and coconut come together in a glorious symphony of yumminess!
Author:
Recipe type: Dessert - Cake
Serves: 8-10
Ingredients
  • For Topping:
  • ¼ cup of salted organic butter, melted
  • ⅔ cup of light brown sugar
  • 1 - 20 ounce can of Dole pineapple rings (in their own juice)
  • ⅓ cup Mounds, sweetened coconut flakes
  • For Cake:
  • 1-1/3 cup of all-purpose organic flour
  • 1 cup of granulated sugar
  • ½ teaspoon salt
  • 1-1/2 teaspoon baking powder
  • ½ cup Mounds, sweetened coconut flakes
  • ⅓ cup of salted organic butter, softened (room temperature)
  • ¾ cup of whole, organic milk
  • 1 large organic egg, lightly beaten
Instructions
  1. I used a 9" round cake pan, however, you can use a 10" cast iron pan, 9x9 square pan, or round pan like I did. Cooking times will vary though!
  2. Preheat oven to 350 degrees.
  3. Start with topping:
  4. Pour melted butter in pan and make sure it is spread evenly.
  5. Then, sprinkle the brown sugar evenly over the butter.
  6. Next, sprinkle the coconut flakes over sugar.
  7. Finally, arrange pineapple rings on top of everything. I usually have to cut a few to get them to completely cover the bottom of pan, so be creative in your design!
  8. Set aside.
  9. Now for the cake:
  10. Beat butter and sugar until mixed well.
  11. Add egg, and mix just until combined.
  12. Add milk and coconut flakes.
  13. Finally, add the rest of the dry ingredients (I usually mix flour, baking soda, and salt together before combining with wet), and beat on high with mixer until smooth. (Usually 3-4 minutes)
  14. Pour cake batter over your topping.
  15. Bake for 45-55 minutes, or until golden brown and when toothpick inserted into center comes out clean. Note: if you opt for cast iron pan, you may want to check it after 35-40 minutes.
  16. As soon as you take the cake out of the oven, turn it over (upside down) on to a plate or cake dish. I usually place the plate on top and hold plate and pan together, and then quickly flip. Then, I leave pan for a minute or two before gently lifting off. If a few pieces separate, it is OK, just quickly rearrange. This is a hard cake to mess up! :)
  17. Serve warm.
Notes
Try toasting some coconut and sprinkling on top when serving, or top with whipped cream and toasted coconut for an added touch. However, serving as is, is fantastic, and how I usually do it!

Copyright © Adventures of a Traveling Foodie, All Rights Reserved

 

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Comments

  6. I had a bad experience with upsidedown cake that has made me reluctant to try making it again, but this recipe changed my mind!

    Reply

  9. This looks so good that I want to make it now! Coconut Is such a perfect addition to pineapple upside down cake! :) Thank you for sharing! I am definitely going to make this soon!!

    Reply

  10. This looks so yummy. I have it pinned to my recipe board so I can try it out at my next family function.

    Reply

  18. I am looking forward to trying this. I love pineapple upside down cake so I know I will really enjoy this cake. Thank you for sharing

    Reply

  21. I wish I could have a slice of this right now! Looks wonderful. Would like to try making this in upcoming weeks.

    Reply

  25. This looks so delicious and brings back memories of my mothers pineapple upside down cake that was so moist and yummy! Looking forward to trying this.

    Reply

  31. This looks delish and my fav, EASY. I have an office pot luck coming up, and this would be so easy to make the night before and warm up the day of.

    Reply

  33. Yum, adding the coconut really gives it a great flavor, I definitely need to try this one. Thank you for sharing this wonderful recipe.

    Reply

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