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Piña colada pineapple upside-down cake recipe
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Upgrade your dessert game with an easy, tropical bake using store-bought cake mix for a nostalgic twist.
Ingredients:
  • 60g butter, at room temperature, plus 1 tsp extra
  • 440g can pineapple slices in juice, drained
  • 6 red glacé cherries, plus 12 extra red glacé cherries
  • 440g packet butter cake mix
  • 2 eggs
  • 160ml (2/3 cup) milk
  • 60ml (1/4 cup) Malibu
  • 300ml carton thickened cream, whipped to firm peaks
Instructions:
  • 1. Preheat the oven to 170°C/150°C fan forced. Grease a 20cm round cake pan and line the base with baking paper. 2. Heat a large frying pan over medium heat. Add 1 tsp of butter and swirl to coat the pan. 3. Cook the pineapple slices for 1-2 minutes on one side until slightly golden. 4. Arrange the pineapple slices golden side down over the base of the prepared pan and place a glacé cherry in the center of each pineapple ring.
  • Combine cake mix (save the icing for later), eggs, milk, and butter in a bowl. Use electric beaters to mix on low speed until just combined, then increase to medium and beat for 2 minutes. Pour over the pineapple, smooth the surface, and bake for 50 minutes or until the cake springs back when touched. Let it sit in the pan for 10 minutes, then carefully transfer to a wire rack to cool.
  • Gently slice the cake in half horizontally. Brush the Malibu over the cut side of the base and the pineapple on the top of the other half using a pastry brush.
  • Spread the whipped cream over the base, place extra glacé cherries around the sides for decoration, then gently place the top back on and slice into wedges for serving.

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