Upside Down Pina Colada Cake
Transport your taste buds to a tropical paradise with this visually stunning Upside Down Piña Colada Cake! Made with a golden layer of caramelized pineapple slices and bright maraschino cherries, this decadent dessert combines the classic flavors of a piña colada—pineapple, coconut, and a hint of rum—into a moist, fluffy cake. Topped with a rich brown sugar glaze, the cake features shredded coconut for added texture and coconut milk to enhance its creamy tropical flavor. With just 20 minutes of prep time and a beautiful presentation, this crowd-pleasing recipe is perfect for summer gatherings, Sunday brunch, or a sweet treat anytime you’re craving a slice of the tropics.
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Recipe Information
Ingredients
- 10 tablespoons unsalted butter (divided)
- 0.75 cup light brown sugar
- 8 slices pineapple slices (canned, drained, reserve juice)
- 8 pieces maraschino cherries
- 1.75 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup coconut milk
- 0.25 cup pineapple juice (reserved from can)
- 2 tablespoons rum (optional)
- 0.5 cup sweetened shredded coconut
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
In a small saucepan, melt 4 tablespoons of butter over medium heat. Stir in the brown sugar until dissolved and bubbly, then pour the mixture evenly into the prepared cake pan.
Arrange the pineapple slices over the brown sugar mixture in a single layer. Place a maraschino cherry in the center of each pineapple slice.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the remaining 6 tablespoons of butter with the granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a small bowl, combine the coconut milk, pineapple juice, and rum (if using).
Alternate adding the dry ingredients and the coconut milk mixture to the creamed butter and sugar mixture, starting and ending with the dry ingredients. Mix until just combined. Gently fold in the shredded coconut.
Pour the batter over the pineapple slices in the prepared pan, spreading it evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Once done, allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate.
Let the cake cool to room temperature before serving. Slice and enjoy this tropical delight!
Nutrition Facts
Calories |
3840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.8 g | 181% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 1577 mg | 69% | |
| Total Carbohydrate | 608.5 g | 221% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 419.2 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 260 mg | 20% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1092 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
