Pina Colada Pineapple Upside Down Cake
This Pina Colada Pineapple Upside Down Cake combines tropical pineapple and creamy coconut flavors with a hint of rum extract for a delicious and festive dessert perfect for any occasion.
Servings: 8 servings
Ingredients
For the Topping:
- 1/4 cup unsalted butter room temperature
- 1/2 cup light brown sugar packed
- 1 can pineapple slices in juice about 20 oz, 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
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
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.
Equipment
- 9-inch round cake pan
- Electric Mixer
- Mixing Bowls
- Spatula
Notes
Use fresh pineapple slices if preferred, 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 for 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 include using dark brown sugar or maple syrup, gluten-free flour, adding nuts like macadamia or pecans, making a vegan version, or adding other tropical fruits like mango or kiwi.