Piña Colada Upside Down Cake Food

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PINA COLADA UPSIDE-DOWN CAKES



Pina Colada Upside-Down Cakes image

Provided by Zac Young

Categories     dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 15

Nonstick cooking spray
1 cup all-purpose flour (see Cook's Note)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1/3 cup packed light brown sugar
2 tablespoons dark rum
7 tablespoons unrefined coconut oil, melted
8 canned pineapple rings, drained
6 maraschino cherries in light syrup, drained and stems removed
1 teaspoon finely grated lime zest, plus 1 tablespoon fresh lime juice
1/2 cup well-shaken coconut milk
1/2 cup granulated sugar
One 13.5-ounce can heavy coconut cream, such as Let's Do Organic, chilled overnight
2 tablespoons confectioners' sugar

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.

PIñA COLADA UPSIDE-DOWN CAKE



Piña Colada Upside-Down Cake image

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

1/4 cup unsalted butter
1 cup packed light brown sugar
1 cup shredded coconut
1 can (20 oz) pineapple slices in juice, drained, 2 tablespoons juice reserved
1 box Betty Crocker™ Super Moist™ vanilla cake mix
1 cup reduced-fat (lite) coconut milk (not cream of coconut)
1/2 cup olive oil
3 eggs

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

BOOZY PIñA COLADA BUNDT CAKE



Boozy Piña Colada Bundt Cake image

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

1 cup granulated sugar
1 1/2 cups dark rum
Two 20-ounce cans sliced pineapple (16 slices), drained
Nonstick cooking spray, for greasing the pan
One 15.25-ounce box yellow cake mix
1/3 cup canola oil
3 large eggs
13 maraschino cherries, rinsed and patted dry
1/4 teaspoon coconut extract
One 3.4-ounce box vanilla instant pudding (plus required ingredients)

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.

EASY PINA COLADA CAKE



Easy Pina Colada Cake image

Only four ingredients are needed to make a fabulous tropical dessert. From Prevention® Healthy Cooking.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 16

Number Of Ingredients 4

1 box Betty Crocker™ white angel food cake mix
1 can (8 oz) unsweetened crushed pineapple
8 oz Cool Whip fat-free frozen whipped topping, thawed
1/2 cup (2 oz) toasted coconut

Steps:

  • Heat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
  • In large bowl, stir together cake mix and pineapple. Pour into prepared baking dish.
  • Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack.
  • Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.

Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Serving, TransFat 0 g

UPSIDE DOWN PINA COLADA CAKE



Upside Down Pina Colada Cake image

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

1 (18 ounce) box yellow cake mix
3 eggs, beaten
1 cup water
1/3 cup vegetable oil or 1/3 cup canola oil
1 cup grated unsweetened coconut
1 (20 ounce) can pineapple slices
1 (6 ounce) jar maraschino cherries

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.

PINEAPPLE UPSIDE DOWN PINA-COLADA CARROT CAKE



Pineapple Upside Down Pina-Colada Carrot Cake image

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

2 tablespoons coconut oil
1/3 cup brown sugar
pecans
coconut flakes
1 (18 ounce) box carrot cake mix
1 (3 1/2 ounce) box French vanilla instant pudding
1 (20 ounce) can pineapple chunks (drain and save juice)
pecans (finally chopped)
3 eggs
1/3-1/2 cup coconut oil

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 MINI CAKES



Pina Colada Upside-Down Mini Cakes image

A blend of pineapples and coconut make this scrumptious dessert a crowd pleaser. Adding the whipped cream takes the made-from-scratch yellow cake that much closer to perfection.

Provided by Caroline Annie Smale

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h5m

Yield 10

Number Of Ingredients 19

10 pineapple rings in juice
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¾ cup salted butter, melted
⅔ cup white sugar
2 large eggs
½ cup coconut cream
¼ cup whole milk
1 tablespoon coconut extract
2 teaspoons vanilla extract
⅔ cup packed brown sugar
⅓ cup butter, melted
10 maraschino cherries
2 cups heavy whipping cream
1 teaspoon cream of tartar
½ cup confectioners' sugar
¼ cup pineapple juice
3 tablespoons coconut cream
1 tablespoon coconut extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 10 mini cake molds.
  • Drain pineapple rings, reserving 1/4 cup juice.
  • Combine flour and baking powder in a small bowl.
  • Combine 3/4 cup melted butter and white sugar in a large bowl. Beat with an electric mixer on medium speed until well blended, about 3 minutes. Add eggs one at a time. Mix in reserved 1/4 cup pineapple juice, 1/2 cup coconut cream, milk, 1 tablespoon coconut extract, and vanilla extract. Add flour mixture gradually, mixing until batter is smooth.
  • Mix brown sugar and 1/3 cup melted butter together in a bowl until smooth. Spoon into the bottom of the cake molds. Place 1 pineapple ring in each mold. Place 1 maraschino cherry in the center of each ring.
  • Divide batter among cake molds using an ice cream scoop.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool to room temperature, about 20 minutes. Run a knife around the rims to loosen cakes; invert gently onto a plate.
  • Pour heavy cream into a chilled metal bowl. Add cream of tartar. Beat with an electric mixer until almost holding peaks. Add confectioners' sugar gradually, continuing to beat until soft peaks form. Fold in 1/4 pineapple juice, 3 tablespoons coconut cream, and 1 tablespoon coconut extract.
  • Serve whipped cream alongside cakes.

Nutrition Facts : Calories 670 calories, Carbohydrate 63.6 g, Cholesterol 155.9 mg, Fat 44.7 g, Fiber 1.3 g, Protein 5.2 g, SaturatedFat 29.1 g, Sodium 259.1 mg, Sugar 43.3 g

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