Piña Colada Upside Down Cake
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Piña Colada Upside Down Cake
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This Pina Colada Upside Down Cake is everything you could ever want in a cake. It's moist, sweet, tart, full of flavor and it has pineapple
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Ingredients
- ¼ cup unsalted butter
- 1 cup brown sugar
- 1 cup shredded coconut
- 1 can pineapple slices
- ½ cup Maraschino cherries
- 1 box vanilla cake mix
- ½ cup coconut milk or milk
- 3 large eggs
- ½ plain Greek yogurt or sour cream
- 1 teaspoon coconut extract
Instructions
- Gather all the ingredients
- Preheat the oven to 350 degrees.
- Place but in the bottom of a 9x13 oven-safe dish. Allow butter to melt fully.
- Once butter is completely melted, carefully remove the dish from the oven and add brown sugar. Mix brown sugar until it is fully dissolved, press into the bottom of the dish.
- Sprinkle coconut flakes overtop evenly, covering the entire surface.
- Arrange pineapple slices overtop and add in a cherry in the center of each slice.
- In a medium mixing bowl, mix together the cake mix, coconut milk, eggs, yogurt and coconut extract. Use an electric mixer or beat mixture together by hand until well combined.
- Pour the cake mix into the pan and spread evenly across the pineapple layer. This should cover the entire surface evenly.
- Place the dish in the oven and bake for 40-45 minutes.
- When cooking time is complete, carefully remove from the oven. Immediately, cover the top of the dish with a cooling rack. Using oven mitts to protect your hands, hold the cooling rack firmly against the pan while you flip the pan upside down, allowing the cake to now rest on top of the cooling rack. Wait 5 minutes before removing the pan.
- Remove the pan from off of the cake and allow the cake to cool on the rack for an additional 5 minutes before cutting and serving.
- Serve with additional cherries and/or coconut flakes.
Notes
- This is a light recipe, perfect for the summertime. It is not too filling and pairs terrific with- you guessed it...a piña colada!! For additional flavor, lower your yogurt amount to ¼ cup and add in ¼ cup of piña colada cocktail mix. However this will make your dish much sweeter. Leftovers can be stored inside the refrigerator or outside the refrigerator (fully covered) for 3-5 days after cooking.
Nutrition Information
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Serving
1Serving
Calories
356kcal
(18%)
Carbohydrates
62g
(21%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
51mg
(17%)
Sodium
341mg
(14%)
Potassium
122mg
(3%)
Fiber
1g
(4%)
Sugar
44g
(88%)
Vitamin A
184IU
(4%)
Vitamin C
1mg
(1%)
Calcium
126mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 356kcal | 18% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 341mg | 14% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 184IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 126mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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