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Piña Colada Upside-Down Cake
Piña Colada Upside-Down Cake
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Prep Time:
15 minutes
Total Time:
1 hour 30 minutes
Transport yourself to the tropics with our decadent pina colada coconut cake.
Ingredients:
  • 1/4 cup butter
  • 1 cup packed brown sugar
  • 3/4 cup flaked coconut
  • 1 can (20 oz) pineapple slices in juice, drained
  • 1 box Betty Crocker™ Super Moist™ Vanilla Cake Mix
  • 1 cup (from 13.6-oz can) reduced-fat (lite) coconut milk (not cream of coconut)
  • 1/3 cup olive oil
  • 3 eggs
Instructions:
  • Preheat oven to 350°F. Melt butter in a 13x9-inch (3-quart) glass baking dish in the oven.
  • Evenly spread the brown sugar over the melted butter. Next, sprinkle the coconut over the brown sugar. Then, arrange the pineapple slices over the coconut and lightly press them in.
  • In a large bowl, use an electric mixer to blend cake mix, coconut milk, oil, and eggs for 2 minutes on medium speed, occasionally scraping the sides of the bowl. Spread the batter evenly over the pineapple slices.
  • Bake for 34 to 38 minutes until a toothpick inserted in the center comes out clean. Run a knife around the sides of the baking dish to loosen the cake. Place a heatproof serving plate upside down onto the baking dish, then carefully flip them over together. Let the cake sit in the dish for 5 minutes to allow the brown sugar mixture to drizzle down. Remove the baking dish and let the cake cool for 30 minutes. Serve warm or at room temperature, loosely covered for storage.

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