PINA COLADA CAKE (HYBRID PINEAPPLE UPSIDE-DOWN CAKE)
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.
Provided by Jim Esposito
Categories Desserts Cakes Upside-Down Cake Recipes Pineapple Upside-Down Cake Recipes
Time 1h8m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Remove baking pan from the refrigerator and cover brown sugar mixture with an even layer of crushed pineapple.
- 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.
- Pour batter over the crushed pineapple in the baking pan, smoothing to an even layer.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
- Serve while still warm. Cut cake and flip over onto plates, with brown sugar and pineapple on top.
Nutrition Facts : Calories 720.4 calories, Carbohydrate 111.4 g, Cholesterol 81.2 mg, Fat 31.3 g, Fiber 4.4 g, Protein 5.4 g, SaturatedFat 20 g, Sodium 357.4 mg, Sugar 91.7 g
PIñA COLADA UPSIDE-DOWN CAKE
Take a trip to the islands courtesy of our pina-colada-infused yellow cake complemented with the sweetness of coconut. (For the over-21 crowd, add a shot of coconut rum.)
Provided by By Sarah Caron
Categories Dessert
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Place butter in 13x9-inch (3-quart) glass baking dish; place in oven until butter is melted.
- Remove baking dish from oven. Sprinkle brown sugar evenly over melted butter. Sprinkle coconut over brown sugar. Arrange pineapple slices over coconut, pressing lightly to set each one in place.
- In large bowl, place cake mix, reserved 2 tablespoons pineapple juice, the coconut milk, oil and eggs. Stir vigorously about 2 minutes or until well combined and batter is smooth. Let stand 2 minutes; stir again. Pour batter into pan, spreading evenly.
- Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Immediately run knife around sides of baking dish to loosen cake. Place cookie sheet upside down over baking dish. Turn cookie sheet and baking dish over; leave baking dish over cake 5 minutes to let brown sugar mixture drizzle down onto cake. Remove baking dish; cool 30 minutes before serving. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
PINA COLADA PINEAPPLE UPSIDE DOWN CAKE
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!
Provided by Aubrey
Categories Dessert
Time 55m
Number Of Ingredients 9
Steps:
- 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 Facts : Calories 363 kcal, Carbohydrate 68 g, Protein 4 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 21 mg, Sodium 395 mg, Fiber 2 g, Sugar 48 g, ServingSize 1 serving
PIñA COLADA CAKE
This one goes out to all the piña colada lovers. Our Piña Colada Cake combines the tropical flavors of our favorite beach-side drink with a tender and moist cake. It's a vacation in a bite! From parties to birthdays, our Piña Colada Cake recipe is a showstopper, and Betty Crocker™ cake mix makes this cake super simple. When decorating your pineapple coconut cake which starts with cake mix, get creative! Let us know how it goes in the comments.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans or bottom only of 13x9-inch pan.
- In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Pour into pan(s).
- Bake as directed on box. For rounds, cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Cool 13x9 in pan.
- Stir remaining 1 teaspoon rum extract into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. For 13x9, frost top of cake with frosting; sprinkle with toasted coconut. Store loosely covered.
Nutrition Facts : Calories 350, Carbohydrate 52 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 36 g, TransFat 2 g
PINA COLADA PINEAPPLE CAKES
Make and share this Pina Colada Pineapple Cakes recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- To make yellow pieces:.
- Place the yellow candy melts into a medium, heatproof bowl.
- Fill a small pot of water with a 2-inch depth of water. Set over a low heat with the bowl of yellow candy melts on top. Stir until the yellow candy melts have melted and are smooth. Remove from the heat.
- Drop a small dollop (about 1/4 to 1/8 tsp) of the melted candy melt onto a baking sheet lined with parchment paper. Using a small, offset spatula make a brushstroke motion over the dollop of candy melt to spread it out into a thin oval.
- Repeat this with all of the melted yellow candy melts - you may need to re-melt it in the bowl if it's starting to set.
- Chill for 15-20 minutes until set.
- To make green leaf crown top:.
- Place the green candy melts into a small, heatproof bowl.
- Fill a small pot of water with a 2-inch depth of water. Set over a low heat with the bowl of green candy melts on top. Stir until the green candy melts have melted and are smooth. Remove from the heat.
- Drop a small dollop of green candy melt onto a baking sheet lined with baking paper. Use a brushstroke motion (similar to before, but in a longer motion to make a longer stripe) to make one thin, long leaf. Repeat with dollops of candy melt close together, connecting them at the base, to make the green leaf crown.
- Repeat with the green candy melts to make a total of 6 crowns.
- Chill for 15-20 minutes until set.
- To make pineapple cake:.
- Preheat the oven to 350 degrees F. Grease two quarter-sheet pans (9 x 13 inches).
- In a large bowl, mix the white cake mix, half the vanilla pudding mix, all of the vegetable oil, the 4 eggs, the water and half of the rum.
- Drain the crushed pineapple but reserve the juice. Add half of the crushed pineapple to the cake batter along with all of the shredded coconut. Fold together to combine.
- Divide the cake batter evenly between the two prepared cake pans, spreading out into even layers. Bake for 15-20 minutes until golden and a toothpick inserted into the centre of the cake comes out clean.
- Let cool completely before assembly.
- To make the frosting:.
- In a large bowl combine the remaining crushed pineapple, remaining light rum, the reserved pineapple juice and remaining vanilla pudding mix, stirring until smooth and thickened.
- Fold in the thawed cool whip. Add the yellow food colouring and fold together to combine.
- Assemble:.
- Remove the cooled cake layers from the baking sheets. Use a 3-inch round cookie cutter to punch out 9 circles from each of the cake layers (so you have a total of eighteen 3-inch circles).
- Stack 3 cake circles on top of each other, sandwiching them together with 1 tbsp frosting between each layer. Repeat so you get six small 3-layer cakes.
- Use a serrated knife to carefully carve each small cake into a pineapple shape.
- Cover each small cake with frosting in an even layer.
- Cover with the chilled yellow candy melt ovals: start at the top of the cake, layering in rings going around the cake, allowing the candy melts to overlap slightly, until each cake is completely covered.
- Transfer the melted semisweet chocolate chips to a disposable piping bag. Snip off the very tip so you have a tiny opening. Pipe dots of dark chocolate randomly onto the yellow candy melts to represent the 'eyes' of the pineapple.
- Top each cake with one of the green candy melt crowns.
- Serve.
- NOTE:.
- Adding shredded coconut to your cakes will make it easier to trim into pineapple shapes - the coconut addition is not shown in the recipe video.
Nutrition Facts : Calories 852.6, Fat 42.2, SaturatedFat 21, Cholesterol 124, Sodium 881.6, Carbohydrate 105.1, Fiber 3.7, Sugar 81.2, Protein 9.9
PINEAPPLE UPSIDE DOWN PINA-COLADA CARROT CAKE
This is a spicy island twist to plain-jane Pineapple Upside Down cake (or Carrot Cake--depending on how you look at it!). Adding pudding to the mix adds an extra moistness to the cake while the coconut oil makes it just a tad healthier than using regular oil (while adding a subtle island feel!).
Provided by CookVanVliet
Categories Dessert
Time 50m
Yield 12 pieces of cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Put 2 blobs of Coconut Oil on the bottom of your baking pan. Put in oven that is preheating for about a minute or less (just to melt it).
- Remove from oven. Sprinkle on brown sugar until Coconut oil is absorbed.
- Sprinkle on pecan halves & coconut flakes according to preference.
- Spread drained pineapple chunks over mixture, reserve a few chunks in the juice to add to cake batter later.
- Cake Batter:.
- Combine Carrot Cake mix, french vanilla pudding, and pineapple juice (use it to replace the amount of water recommended on the box. Higher altitudes may call for more juice than you have, make up the difference with water).
- Add Coconut oil according to amount recommended on box (high altitude climates need less).
- Put pecans in a bag and use a hard object to smash them into smaller pieces. Add to batter.
- Mix. Add 3 eggs. Mix some more.
- When done, pour over the mixture in your baking dish, pop in the oven for about 30-40 minutes, and viola! Done!
- Buen Provecho! :).
Nutrition Facts : Calories 348.1, Fat 13.8, SaturatedFat 8.2, Cholesterol 46.5, Sodium 377, Carbohydrate 54.7, Fiber 0.4, Sugar 20.2, Protein 4
PINA COLADA UPSIDE-DOWN CAKES
Steps:
- Position a rack in the bottom shelf of the oven and preheat to 375 degrees F. If using a muffin pan that's not nonstick, spray with nonstick cooking spray.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
- Stir together the brown sugar, rum and 3 tablespoons of the coconut oil in a small bowl. Pour about 1 tablespoon into each cup of a 6-cup nonstick jumbo muffin pan.
- Place 1 pineapple ring in each muffin cup, then put 1 cherry in the center of each pineapple ring.
- Finely mince the remaining 2 pineapple rings until the texture resembles crushed pineapple; transfer to a large bowl. Add the lime juice, coconut milk and granulated sugar and the remaining 4 tablespoons coconut oil. Whisk to combine. Add the flour mixture and stir with a rubber spatula until just combined.
- Divide the batter among the muffin cups (about a heaping 1/4 cup in each). Use the back of a small spoon to smooth the tops. Transfer the muffin pan to a rimmed baking sheet. Bake until the center springs back when you lightly press the top a cake, about 20 minutes, rotating the pan halfway through baking.
- Remove from the oven and let cool for 10 minutes. Set a wire rack inside another rimmed baking sheet and spray the rack with nonstick cooking spray. Run a small offset spatula around the edge of each cake, then carefully invert the cakes onto the prepared rack. Let cool for 20 minutes more.
- Meanwhile, remove the chilled heavy coconut cream from the refrigerator. Scoop the solid coconut cream from the top of the can (about 1 cup), leaving behind the coconut water and reserving it. Whip the coconut cream with a handheld mixer on high speed in a large bowl until smooth, creamy and very soft peaks form. If the cream is too thick, whip in 1 teaspoon of the reserved coconut water at a time until you reach the desired consistency. Add the lime zest and confectioners' sugar and mix on low speed until just combined.
- Top the cakes with large dollops of the whipped coconut cream. Serve immediately.
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