Piña Colada Upside Down Cake
The smell of this Piña Colada Upside Down Cake baking will make your feel like you've been transported to the tropics. Flip flops not required to enjoy.
Prep Time 10 minutes
Cook Time 34 minutes
Servings 8 slices
- 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
Grease two 8"x8" pans to make 2 cakes.
In the bottom of your greased pan pour the 1/2 cup of melted butter, dividing into each pan if you're making 2 cakes. Then add your brown sugar again dividing if making 2 cakes.
Drain the pineapple into another bowl so that you can make sure you reserve the liquid to use for the cake mix. Now add the pineapple to the pans.
Sprinkle the coconut and place cherries on top of the butter and brown sugar mix.
For the cake batter to a bowl add the cake mix, Jell-O pudding, eggs, milk, and reserved pineapple juice. Mix with an electric mixer until well combined, 3-5 minutes or so.
Pour batter over the top of your delicious pineapple and coconut.
Bake for 34 minutes at 350 degrees or according to the directions on the cake mix for the type of dish you are using.
When the cake has baked, let cool compeltley.
Once the cake has cooled, place a plate inverted on top of the pan. Flip plate over. When the pan is removed you should now have the pineapple & coconut mixture facing up.
Cut the cake and serve with whipped cream.