The name alone makes my mouth water. Whenever I think of piña coladas I’m transported back to my honeymoon cruise, sipping virgin piña coladas by the pool with my husband and soaking up the sun. That warm, tropical feeling is exactly what this cake captures. This recipe came from my friend Rochelle, a Pampered Chef consultant who also runs a cookie business. It’s originally a Pampered Chef recipe, adapted here in my own words.
I have to share a funny (and cautionary) story about my first attempt at this cake—because I made several mistakes and learned a lot.
Mistake #1: Don’t bake when you’re rushed. Baking needs patience.
Mistake #2: I tried to use a springform pan. The butter and brown sugar mixture leaked from the sides, so I had to put a baking sheet under the pan. That extended the baking time and increased my stress.
Mistake #3: I let the cake cool for the recommended five minutes, but I was already late for a meeting. When I flipped the pan onto a plate the cake slid and fell onto my countertop because it didn’t rise to the top of the pan. A total mess.
My advice: get help when flipping a hot cake, especially if you’re in a hurry. Learn from my mistakes.
The second cake—shown in the photos—was baked in a true 12-inch round pan I had from making wedding cakes. Because the batter reached the top of the pan, it gripped the plate when flipped and released cleanly. There was no leaking of the brown sugar mixture and the cake turned out beautifully. If you want the same presentation, use an equivalent 12-inch round pan; the cake looks lovely in a round pan, almost like a flower. This dessert is a show-stopper that tastes as good as it looks and will impress your guests.
Piña Colada Upside-Down Cake
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Ingredients
- ¼ cup (57 g) butter
- 1 cup (200 g) light brown sugar, gently packed
- 1 medium pineapple
- ½ cup (189 g) maraschino cherries, no stems
- 15.25 oz (432 g) box yellow cake mix
- 3 large eggs
- 13.5 oz (400 ml) can coconut milk, I used light coconut milk
- 1 tsp rum extract
- ½ cup (60 g) sweetened flaked coconut
Instructions
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Preheat oven to 350°F. Melt the butter and spread it over the bottom and sides of a 12-inch round pan. Sprinkle the brown sugar evenly over the butter and set the pan aside.
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Prepare the pineapple: remove the top and bottom so it sits flat, then slice off the rind from top to bottom. Cut the pineapple into about ¾-inch slices, remove the core with a corer, and halve each slice. Place two halves in the center of the pan to form a small ring, then arrange additional halves around that ring to fill the pan. Tuck maraschino cherries into any gaps for an attractive pattern.
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In a large bowl, combine the yellow cake mix, eggs, coconut milk and rum extract. Whisk until well blended, then pour the batter carefully over the arranged pineapple and cherries.
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Bake for 35–45 minutes, or until the center springs back when touched or a toothpick inserted in the middle comes out clean.
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While the cake bakes, toast the flaked coconut in a small skillet over medium heat, stirring constantly until it turns light golden and crisp. This happens quickly once it starts to brown, so watch it closely and remove it from the pan to a bowl to stop further cooking.
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When the cake is done, remove it from the oven and let it cool on a rack for 5 minutes. Carefully invert the cake onto a large platter, removing the pan slowly to avoid contact with the hot, sticky brown sugar. Sprinkle and gently press the toasted coconut onto the top and sides as desired. Serve and enjoy.
Notes
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