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Pina colada upside-down cake
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Put a fun spin on a classic with our Pina Colada Upside-Down Pineapple Cake recipe!
Ingredients:
  • 59.40 gm brown sugar
  • 82.50 ml white rum
  • 1/2 pineapple, peeled, halved lengthways
  • 180g butter, softened
  • 215.00 gm caster sugar
  • 3 eggs
  • 199.50 gm self-raising flour
  • 187.50 ml plain flour
  • 165ml can coconut milk
Instructions:
  • Preheat your oven to 180C/160C fan-forced, then generously grease a 6cm-deep, 20cm round cake pan and line the base and sides with baking paper.
  • In a small saucepan over medium heat, combine brown sugar, 2 tablespoons rum, and 2 tablespoons water. Stir continuously for 2 minutes until the sugar dissolves. Allow the mixture to come to a boil and continue boiling for an additional 2 minutes until the syrup slightly thickens. Finally, drizzle the syrup into the base of the prepared pan.
  • Remove the core from each pineapple wedge, discard it, and thinly slice each piece lengthways. Arrange half of the slices, slightly overlapping, over the base of the pan. Repeat to create 2 layers.
  • Using an electric mixer, whip butter and caster sugar until airy and smooth. Gradually add eggs, one by one, mixing well after each. Sift in flour, then pour in milk and the rest of the rum. Beat on low until just mixed. Gently spoon batter into pan, spreading evenly over the pineapple.
  • Bake for 1 hour and 5 minutes, or until a skewer inserted into the cake's center comes out clean. Let it rest in the pan for 10 minutes. Trim the top of the cake to level, if needed. Invert onto a plate with sides. Serve warm or at room temperature.

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