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
UPSIDE DOWN PINA COLADA CAKE
In honor of "coconut" our ingredient of the month, I'd like to share a modified version of a recipe my mother-in-law gave me. Its easy, looks fancy, and tastes great!
Provided by Larkspur Lily
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350 degrees (f).
- Prepare cake mix according to package directions, using eggs, water, and oil.
- Add grated coconut being careful not to overmix; batter should have some texture.
- Set batter aside.
- Grease 9 x 13 inch pan with cooking spray.
- Arrange pineapple slices in bottom of pan.
- Further decorate with cherries in center of and inbetween each pineapple ring.
- You will not need all cherries.
- Pour batter into cake pan.
- Bake at 350 degrees (f) for 30-35 minutes or until cakes tests done by inserting a toothpick into center.
- Serve warm or cold.
- I do not frost this cake since I serve it upside down and it is rich enough without frosting.
- It looks classy but is so easy.
PIñA COLADA UPSIDE-DOWN CAKE
A classic is reinvented with fresh pineapple, toasted coconut and a delicious secret ingredient: coconut milk.
Yield 16 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C). Melt butter in Executive (12-in./30-cm) Skillet over low heat (do not use stainless cookware). Brush sides of Skillet with butter using Chef's Silicone Basting Brush. Remove from heat; sprinkle brown sugar over butter and set aside.Slice top and bottom off of pineapple using Santoku Knife, creating a flat base. Stand pineapple upright; use Pineapple Wedger to core and peel. Cut each pineapple half crosswise into 12 slices (24 total). Arrange 22 of the pineapple slices around outer edge of Skillet; place two pineapple slices in center, forming a ring. Place one cherry in center of pineapple ring and additional cherries around outside of ring.Combine cake mix, eggs, coconut milk and rum extract in Stainless (4-qt./4-L) Mixing Bowl; whisk until well blended. Carefully pour batter over pineapple in Skillet.Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Meanwhile, place coconut into Small Micro-Cooker®; microwave on HIGH 2-3 minutes or until toasted, stirring after each 10-second interval. Remove cake from oven to Stackable Cooling Rack; cool 5 minutes. Invert cake onto Simple Additions® Large Round Platter; gently press coconut around top edge and sides of cake.
Nutrition Facts : U.S. Nutrients per serving Calories 330, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 45 mg, Carbohydrate 53 g, Protein 4 g, Sodium 250 mg, Fiber 1 g
BOOZY PIñA COLADA BUNDT CAKE
Pineapple upside-down cake meets Piña Colada: Say hello to your new favorite drunken cake. It's the best of both worlds in one dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Stir together the sugar and 1 cup of rum in a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally, until the sugar has dissolved, about 5 minutes.
- Put the pineapple slices in a medium bowl and pour the rum syrup over top. Let sit until the pineapple takes on the rum flavor, about 30 minutes.
- For the cake: Meanwhile, generously coat a 12-cup Bundt pan with cooking spray. Whisk the cake mix with the oil, eggs, 1/2 cup water and remaining 1/2 cup rum until smooth. Remove the pineapples from the syrup, reserve the syrup.
- Line the bottom and center cone and sides of the Bundt pan with whole pineapple slices (about 13 slices). Cut the remaining 3 slices in half and place them around the empty space at the top so the entire Bundt is lined. Put a cherry in the center of each whole pineapple slice. Pour the batter on top of the pineapples. Bake until a skewer inserted into the center comes out clean and the cake springs back when touched, about 45 to 50 minutes.
- Immediately place a heat proof serving platter on top of the Bundt pan and flip the pan over (use oven mitts to help you). Remove the pan from the cake and let cool completely, about 1 hour.
- For the filling: Meanwhile, Prepare the pudding according to the package directions. Add the coconut extract. Spoon the pudding into a pastry bag fitted with a medium round tip. Press the tip into the side of the cake and squeeze in some pudding. Rotate and repeat around the cake. Then pipe any leftover pudding into the middle of the cake, going through the inside of the cake. Brush the entire cake with the reserved rum syrup.
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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