Piña Colada Upside-Down Cake
Author: Adventures of a Traveling Foodie
Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hour 15 mins
There is nothing quite as summery and delicious as when pineapple and coconut come together in a glorious symphony of yumminess!
  • 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
  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.
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!

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Recipe by Adventures of a Traveling Foodie at https://adventuresofatravelingfoodie.com/2014/04/pina-colada-upside-down-cake/