Pina Colada Pineapple Upside Down Cake
User Reviews
4.6
Pina Colada Pineapple Upside Down Cake
Description
This pineapple upside down cake starts with a topping made from melted butter and brown sugar spread evenly at the bottom of a baking pan. Pineapple slices are carefully arranged into this caramel base, each topped with a maraschino cherry placed both in the center of slices and the gaps between them. The cake batter is prepared by mixing a yellow cake mix with Greek yogurt, coconut water as the liquid, and coconut extract, imparting a subtle coconut flavor reminiscent of a pina colada.
After pouring the batter over the fruit layer, the cake is baked until set and golden. Once slightly cooled, the cake is inverted onto a serving plate so that the caramelized pineapple and cherries become the decorative top. A sprinkle of shredded or toasted coconut adds complementary texture and flavor, enhancing the tropical theme.
This cake makes a moist, flavorful dessert that carries pineapple and coconut flavors well. Its rich caramel topping and fruit offering provide moistness and a sweet-tart balance to the tender yellow cake crumb, making it a fitting choice for gatherings or a special treat.
Ingredients
- 1 box yellow cake mix
- 1 cup Greek yogurt plain, non-fat
- 1 cup water (I used coconut water)
- 2 tsp coconut extract
- ½ cup butter
- 1 cup brown sugar
- 12 lices pineapple (2 cans)
- 18 maraschino cherries
- coconut for garnish, shredded
Instructions
- Preheat oven to 350 degrees.
- In a small bowl mix melted butter and brown sugar. Pour evenly into a 9-inch x 13-inch pan.
- In a large mixing bowl combine cake mix, Greek yogurt, water, and coconut extract. Beat for 2 minutes.
- Arrange the pineapple slices in an even layer on the bottom of the pan and push into the brown sugar mixture. Place a cherry in the center of each pineapple slice and in the holes created where four pineapples meet.
- Pour cake batter on top of the fruit and spread into an even layer.
- Bake for 40-45 min. Allow to cool in the pan for 5-10 minutes.
- Run a knife around the edges of the pan and place a serving plate on top of the pan. Flip the cake, but leave the pan on top of the plate so that all the brown sugar can drip down.
- Remove pan and sprinkle with shredded coconut or toasted coconut if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 68g | 23% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 21mg | 7% |
| Sodium | 395mg | 16% |
| Potassium | 160mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 40.2mg | 45% |
| Calcium | 142mg | 14% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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