Piña Colada Upside Down Cake

Using reserved pineapple juice with boxed cake mix eliminates the need for oil that is normally required in cake recipes. 

Tips for this pineapple coconut upside down cake:


1/2 cup butter, melted 1/2 cup brown sugar 20 ounce can crushed pineapple drained, save 1/3 cup juice for cake mix) 1/2 cup Maraschino cherries 1 cup flaked coconut, sweetened 1 box classic white cake mix 1 cup whole milk 3.4 ounce pkg Coconut Creme Jello-O pudding 1/3 cup pineapple juice reserved from crushed pineapple 3 eggs Whipped Cream for topping

Piña Colada Upside Down Cake


8 servings




34 minutes


10 minutes


Piña colada upside down cake has shredded coconut and crushed pineapple with a coconut crème infused yellow cake mix.

Grease two 8"x8" pans to make 2 cakes. In the bottom of a greased pan pour the 1/2 cup of melted butter, divided into each pan if making 2 cakes.

Drain the pineapple into another bowl & reserve the liquid to use for the cake mix. Now add the brown sugar and pineapple to the pans.

Sprinkle the coconut and place cherries on top of the butter and brown sugar mix.

For the batter: to a bowl add cake mix, Jell-O, eggs, milk, & reserved pineapple juice. Mix with an electric mixer. Pour batter over the top.

Bake for 34 minutes at 350 degrees or according to the directions on the cake mix for the type of dish you are using. Let cool completely.

Once cooled, place a plate inverted on top of the pan. Flip the plate over. Cut the cake & serve with whipped cream.