PINA COLADA UPSIDE DOWN CAKE

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Pina Colada Upside Down Cake image

Upside down cakes are fun and tasty. This version substitutes coconut milk for oil and water. We've never tried this before, but we plan to try this method with other cakes. The outcome is the softest, fluffiest cake. Using rum extract adds to the pina colada flavors. Once baked, the pineapple, pecans, and brown sugar caramelize...

Provided by Donata Natalino

Categories     Cakes

Time 50m

Number Of Ingredients 10

1 box yellow cake mix
1/2 stick butter, melted
1/2 c dark brown sugar
1 can(s) pineapple tidbits (20 oz)
1/4 c maraschino cherries, chopped
3 eggs
1 can(s) unsweeted coconut milk (13.5 oz)
1/2 c pecans, chopped
1 tsp rum extract
1/4 c sweetened flaked coconut

Steps:

  • 1. Preheat oven to 350. Spray 2 9 inch round cake pans with non-stick cooking spray. Pour 1/4 cup of melted butter into each pan. Sprinkle 1/4 cup of brown sugar in each pan.
  • 2. Top each with half of the pineapple, cherries, and nuts.
  • 3. Combine cake mix, eggs, and a can of coconut milk. Mix until well blended. Pour batter evenly over both prepared pans.
  • 4. Bake 30-35 minutes or until a toothpick inserted into center comes out clean.
  • 5. Cool cake in pans for about 15 minutes. Invert cake onto a plate. Gently press coconut around sides and top.

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