Pina Colada Cake (Hybrid Pineapple Upside-Down Cake) Recipe

Recipesfull introduces to you: Pineapple Upside-Down Cake Recipes. (Pina Colada Cake (Hybrid Pineapple Upside-Down Cake) Recipe). This is a hybrid pineapple upside-down cake which I've developed over the years. Instead of pineapple rings, I use crushed pineapple, coconut, and honey. It is very important to cool the mixture of butter and brown sugar before covering it with the rest of the ingredients, preventing the layer of pineapple and the cake mix from mixing prematurely. Makes one 9x13 baking pan.

Brief

Prep 20 mins

Cook: 30 mins

Additional: 18 mins

Total: 1hr8 mins

Servings: 12

Yield: 12 servings

Pina Colada Cake (Hybrid Pineapple Upside-Down Cake) Recipe

Ingredients

1 stick unsalted butter

1 (16 ounce) package brown sugar

2 (20 ounce) cans crushed pineapple in juice

drained and juice reserved

1 (18.25 ounce) box yellow cake mix

3 large eggs

⅓ cup melted butter

1 (8 ounce) jar honey

1 (8 ounce) package shredded coconut

Dessert

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Heat a 9x13-inch glass baking pan over low heat on the stove. Add 1 stick butter and heat until melted about 5 minutes. Remove from heat and cover with brown sugar mashing it into the butter using a fork. Let cool and refrigerate baking pan until butter hardens about 15 minutes.

Step 3

Remove baking pan from the refrigerator and cover brown sugar mixture with an even layer of crushed pineapple.

Step 4

Blend cake mix 1 cup reserved pineapple juice eggs and 1/3 cup melted butter together in a large bowl using an electric mixer until moistened. Beat on low speed for 2 additional minutes and allow batter to thicken about 3 minutes. Add honey and coconut.

Step 5

Pour batter over the crushed pineapple in the baking pan smoothing to an even layer.

Step 6

Bake in the preheated oven until a toothpick inserted in the center comes out clean 25 to 30 minutes.

Step 7

Serve while still warm. Cut cake and flip over onto plates with brown sugar and pineapple on top.

Nutritional Information

Pina Colada Cake (Hybrid Pineapple Upside-Down Cake) Recipe

Servings Per Recipe:12

Calories: 720.4

% Daily Value *

Protein: 5.4g 11%

Carbohydrates: 111.4g 36%

Dietary Fiber: 4.4g 17%

Sugars: 91.7g

Fat: 31.3g 48%

Saturated Fat: 20g 100%

Cholesterol: 81.2mg 27%

Vitamin A Iu: 490.5IU 10%

Niacin Equivalents: 2.4mg 18%

Vitamin B6: 0.2mg 12%

Vitamin C: 9.4mg 16%

Folate: 58.4mcg 15%

Calcium: 119.1mg 12%

Iron: 2.1mg 12%

Magnesium: 40.1mg 14%

Potassium: 335.8mg 9%

Sodium: 357.4mg 14%

Thiamin: 0.1mg 11%

Calories From Fat: 281.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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