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Piña Colada Upside-Down Cake

Give the retro dessert a modern tropical twist with the addition of coconut. Canned pineapple and yellow cake mix make this comforting classic easy to prep.

Serves 8
Ready in 70 mins
Prep time 15 mins
Cooking time 55 mins
569 calories per serving


> Cooking spray
> 1/2 cup (1 stick) unsalted butter
> 1/4 cup light brown sugar
> 1 (20 oz) can pineapple slices in juice
> 8 maraschino cherries, stems removed
> 1/2 cup unsweetened coconut flakes
> 1 (15.25 oz) box yellow cake mix
> 3/4 cup light coconut milk
> 1/2 cup vegetable oil
> 3 large eggs


Arrange rack in middle of oven and preheat to 350°F. Coat a 9-inch cake pan with the cooking spray and line with parchment. In a small skillet or saucepan, melt the butter on medium. Add the sugar and stir until dissolved into butter. Pour mixture into cake pan and spread into even layer.
Drain the pineapple slices, reserving juice. Arrange 1 pineapple slice in center of cake pan. Arrange 6–7 pineapple slices around center slice. Place 1 cherry in center of each slice. Sprinkle the coconut flakes on top.
In a large bowl, combine the cake mix, ¼ cup reserved pineapple juice, coconut milk, oil, and eggs. Whisk until smooth. Pour batter evenly over fruit in pan.
Bake 50–55 min., until a toothpick inserted in center comes out clean. If cake starts to brown too quickly, loosely cover with foil. Run a knife around the side of pan to loosen cake. Let cool in pan 5 min. Invert a heatproof plate over cake pan. Using kitchen towels or oven mitts, flip both pan and plate over so pan now sits on top of plate. Let cool 5–10 min. Slowly lift pan so cake releases onto plate. Peel off parchment and let cool 30 min.

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