Pina Colada Pineapple Upside Down Cake

If you love tropical flavors and classic desserts, this Pina Colada Pineapple Upside Down Cake is about to become your new favorite treat. Combining the sweet, tangy taste of pineapple with the creamy coconut and a hint of rum flavor (using rum extract for a non-alcoholic twist), this cake delivers a burst of island paradise in every bite. It’s a fun and festive twist on the traditional upside down cake, perfect for summer gatherings, birthdays, or whenever you want to transport yourself to a sunny beach with just a forkful of cake.

Why This Recipe Is a Must-Try

This Pina Colada Pineapple Upside Down Cake is an absolute crowd-pleaser because it marries classic comfort with vibrant tropical flavors. The caramelized pineapple topping creates a glossy, sticky layer that’s both visually stunning and deliciously sweet. Beneath it, a moist, tender cake infused with coconut and a hint of rum extract complements the fruit perfectly. It’s incredibly easy to make, requires simple pantry staples, and is a wonderful way to impress guests or elevate a simple dessert night. Plus, it’s made with ingredients that fit a variety of dietary needs, keeping it inclusive and approachable.

Ingredients

• For the Topping:
  • 1/4 cup unsalted butter (room temperature)
  • 1/2 cup light brown sugar, packed
  • 1 can (about 20 oz) pineapple slices in juice, drained
  • Maraschino cherries (optional, for garnish)
• For the Cake:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (room temperature)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract (non-alcoholic alternative to rum)
  • 1/2 cup coconut milk (full fat for best flavor)
  • 1/4 cup shredded sweetened coconut (optional for extra texture)

How To Make Pina Colada Pineapple Upside Down Cake

Step 1: Prepare the Pineapple Topping

Preheat your oven to 350°F (175°C). In a 9-inch round cake pan, melt the 1/4 cup of unsalted butter over low heat or in the oven. Once melted, evenly sprinkle the brown sugar over the butter. Arrange the pineapple slices on top of the sugar mixture in a single layer, placing a maraschino cherry in the center of each pineapple ring if you like. Set aside while you prepare the cake batter.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures your leavening agents are evenly distributed and your cake rises beautifully.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the 1/2 cup unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer. This step is crucial for a tender crumb.

Step 4: Add Eggs and Flavors

Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and rum extract for that unmistakable pina colada flavor.

Step 5: Combine Wet and Dry Ingredients

Alternately add the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined—overmixing can make the cake dense. Fold in shredded coconut if using.

Step 6: Pour Batter Over Pineapple

Carefully spoon the cake batter over the pineapple slices in the pan, smoothing the top with a spatula to ensure even coverage.

Step 7: Bake the Cake

Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. The cake will be golden brown, and the edges may pull away slightly from the sides of the pan.

Step 8: Cool and Invert

Allow the cake to cool in the pan for about 10 minutes. Then place a serving plate on top of the pan and invert the cake carefully. Tap the pan gently to release the cake and lift it off to reveal the caramelized pineapple topping.

Step 9: Serve

Serve warm or at room temperature. This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Expert Tips

• Use fresh pineapple slices if you prefer, but canned pineapple works perfectly and adds extra sweetness.
• Make sure your butter is at room temperature for easier creaming and better cake texture.
• Don’t skip the rum extract—it’s what gives this cake that authentic pina colada flavor without alcohol.
• Be gentle when mixing the batter to keep the cake light and fluffy.
• Let the cake rest for at least 10 minutes before flipping to prevent the topping from sticking to the pan.
• For a more intense coconut flavor, toast the shredded coconut lightly before adding it to the batter.

Variations and Customizations

• Use Light Brown Sugar or Maple Syrup: For a deeper caramel flavor, use dark brown sugar or substitute half the sugar with pure maple syrup in the topping.
• Gluten-Free Option: Swap all-purpose flour for a gluten-free baking blend to make this cake gluten-free.
• Add Nuts: Sprinkle chopped macadamia nuts or toasted pecans on top of the pineapple for extra crunch and tropical flair.
• Vegan Version: Use vegan butter, flax eggs, and coconut yogurt instead of regular milk to make this cake vegan-friendly.
• Extra Fruity: Add slices of mango or kiwi alongside the pineapple for a colorful tropical medley.

How to Store Leftovers

Store any leftover Pina Colada Pineapple Upside Down Cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it covered in the refrigerator for up to 5 days. Before serving chilled leftovers, let the cake come to room temperature or warm it briefly in the microwave to revive its moist texture and bring back the delicious caramel notes.

FAQ

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple works wonderfully in this recipe. Just peel, core, and slice it into rings. Fresh pineapple may have less sweetness than canned, so you might want to sprinkle a little extra brown sugar over the fruit before baking.

Is the rum extract really alcohol-free?

Yes, most rum extracts available in stores are non-alcoholic and provide that signature flavor without any alcohol content, making this cake suitable for all ages and preferences.

Can I make this cake ahead of time?

Yes, you can prepare the cake batter and topping a few hours ahead and bake it just before serving. Alternatively, bake the cake fully and store it covered at room temperature or refrigerated, then reheat slightly before serving.

What can I serve with this cake?

This cake pairs beautifully with a scoop of vanilla ice cream, whipped cream, or even a drizzle of caramel sauce. Fresh tropical fruits like mango, kiwi, or toasted coconut flakes also make fantastic accompaniments.

Conclusion

This Pina Colada Pineapple Upside Down Cake is a tropical twist on a classic dessert that’s sure to brighten up any occasion. With its luscious caramelized pineapple topping, moist coconut-infused cake, and subtle rum flavor, it brings the essence of a vacation right to your table. Whether you’re an experienced baker or just looking for an easy but impressive dessert, this recipe is straightforward, delicious, and sure to be a hit. Give it a try, and enjoy a slice of paradise anytime you crave a little sweetness and sunshine!