Coconut extract is added to a traditional pineapple upside down cake to turn it into a pina colada pineapple upside down cake everyone will love!
Pina Colada Pineapple Upside Down Cake
I love the way a pineapple upside down cake looks and it’s so easy too! I decided to add a couple of teaspoons of coconut extract to the cake batter, hence the pina colada. Sweet caramelized pineapple slices lay perfectly on top of this light and fluffy coconut-infused yellow for a summer treat like no other.
PINA COLADA PINEAPPLE UPSIDE DOWN CAKE
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What Makes A Cake Upside Down?
There are many upside down cakes and desserts out there, but have you ever wondered what makes them upside down? The answer to that is pretty simple.
When baking a cake, much like this pina colada pineapple upside down cake, you will put actually start by placing the toppings in the bottom of the pan, then adding in the cake batter on top. This means you are essentially baking it upside down.
The cake is then turned right side up as you remove the cake from the pan and invert placing it right side up on the plate.
How To Make The Best Pina Colada Pineapple Upside Down Cake
- In a small bowl mix melted butter and brown sugar
- pour evenly into a 13″ x 9″ pan
- In a large mixing bowl combine cake mix, Greek yogurt, water, and coconut extract beat according to instructions
- Arrange the pineapple slices in an even layer on the bottom of the pan and push into the brown sugar mixture
- Place the cherries in the center of each pineapple slice and in the whole created where four pineapples meet.
- Pour cake batter on top and spread it evenly
- Bake according to instructions and allow to cool in the pan.
- Run a knife around the edges and place your plate on top of the pan
- flip but leave the pan on top of the plate so that all the brown sugar can drip down
Upside down cake tips
Use parchment paper: Since the success of this recipe relies a lot on successfully removing the cake from the pan, you might want a little extra reassurance. Line the pan with parchment paper and no matter how sticky your fruit gets it won’t get stuck to the pan.
Let the cake cool: Don’t try to remove the cake from the pan right out of the oven. It won’t be set up enough and it will be a huge mess. Instead, let it cool for 10 minutes then remove from the pan.
Learn how to invert: First, loosen the cake from the sides of the pan by running a sharp paring knife around the edges. Place a platter on top of the cake, grasp the pan bottom and platter bottom with both hands and quickly flip them over so the bottom of the pan is now on top. Place the two, still on top of each other onto the countertop for five minutes. Gravity will help release the cake from the pan. After 5 minutes lift the pan off the plate and reveal your perfectly baked pina colada pineapple upside down cake.
Try Even More Drool-Worthy Fruit Desserts
- Brown Sugar Pineapple Sundae
- Strawberry Shortcake
- No-Bake Cherry Cheesecake
- Fruit Pizza
- More Dessert Recipes
Tools used to make this Pina Colada Pineapple Upside Down Cake
Baking Pan: This baking dish is a must-have for any home cook. I actually have 3 of them in my cupboard, and each dish comes with a lid for storing leftovers or taking your dishes on the go.
Mixing Bowls: These mixing bowls are perfect for mixing and serving. I love the varied sizes so I always have to right size bowl for all my mixing needs.
Stand Mixer: I don’t know what I’d do without my stand mixer. I use it for just about everything…and I mean everything! Cakes, cookies, mashed potatoes, and shredding chicken!
Rubber Spatula: Rubber spatulas are one of those kitchen tools you don’t realize how much you use until they’re all dirty. This set of three spatulas in various sizes and shapes will make cooking everything from dinner to dessert a breeze.
*This post originally posted on 05/25/2013.
Ingredients
- 1 box yellow cake mix
- 1 cup plain non-fat Greek yogurt
- 1 cup water (I used coconut water)
- 2 tsp coconut extract
- ½ cup butter
- 1 cup brown sugar
- 12 slices pineapple (2 cans)
- 18 maraschino cherries
- Shredded coconut for garnish
Instructions
- Preheat oven to 350 degrees.
- In a small bowl mix melted butter and brown sugar. Pour evenly into a 9-inch x 13-inch pan.
- In a large mixing bowl combine cake mix, Greek yogurt, water, and coconut extract. Beat for 2 minutes.
- Arrange the pineapple slices in an even layer on the bottom of the pan and push into the brown sugar mixture. Place a cherry in the center of each pineapple slice and in the holes created where four pineapples meet.
- Pour cake batter on top of the fruit and spread into an even layer.
- Bake for 40-45 min. Allow to cool in the pan for 5-10 minutes.
- Run a knife around the edges of the pan and place a serving plate on top of the pan. Flip the cake, but leave the pan on top of the plate so that all the brown sugar can drip down.
- Remove pan and sprinkle with shredded coconut or toasted coconut if desired.
Nutrition
Shannon Brandner says
Sprinkling toasted coconut over the pineapple, before the cake mix, really gives the cake some flavor and texture. Also, using the juice from the canned pineapple in place of the water in the cake mix really amps it up.
I like using pineapple chunks. Much easier to slice and eat! 🙂 Thanks for the tip about leaving the pan on the cake for a while…that’s brilliant!
JennyLynn says
Hi, Aubrey! Got a question for you. Should I also add the ingredients listed in the yellow cake box or will the recipe work as well with your ingredients list? Thank you!
Joan Haresign says
well I just got my question answered, no eggs! So I did the reicipe right all my friends are doing it wrong, even thought there cake was thicker it might be better,I don’t know. I will ask them how it turned out.
Joan Haresign says
I have made this cake several times and now I have friends that have made it the difference is they added 3 eggs to the mix. Are you supposed to? It doesn’t say to add eggs so I never have and the cake is always a little flat. It tastes good but isn’t thick it is thin. If this is true and you should add eggs, then I think you need to modify the recipe to say to follow directions for the cake mix. This is a littel embarassing to me, I am a baker! The people that are now making it and posting there pictures of it a nice thick cke, and I am like wow, so I asked if they added eggs and yes they did. So what made them think to do it and not me. I am a little bummed by this. I did use coconut milk instead of water also used toasted coconut yogurt and a little vanilla yogurt to make the full cup. The batter tasted very good doing that. But no eggs! Darn it I am upset with myself that I didn’t think of putting them in even though your reciped doesn’t say to. 🙁
Jacki Zambo says
I use Duncan Hines Pineapple Supreme cake mix when making a Pineapple Upside down cake. Gives it just a little more of that pineapple flavor.
Daisy says
I always use Duncan Hines cake mixes because they are the best.
Sue Osborne says
II can’t wait to try the Piña Colada Fluff
Maria says
This cake was awful. The only good thing was the pineapple and the cool whip I served on top of that. Are you sure this recipe wasn’t missing eggs?
Aubrey Cota says
I’m sorry it didn’t turn out for you Maria. The Greek yogurt (it must be Greek yogurt) is used in place of the eggs and oil. Not every recipe will suit everyone.
patty graham says
Wish you would supply a way for your recipes to be printed. I have missed so many because of this. I like to have the recipe in hand when I make it.
Aubrey says
There’s a print button in the recipe box under the picture. If you click on that it will give you print friendly version of the recipe.
Gabriela says
On the coconut extract is it tbsp or tsp?
Aubrey Cota says
That is tsp.
steph@stephsbitebybite says
Yay for a coconut kick!
Aubrey says
LOL!!!! Thanks Steph! 🙂