Pina Colada Cake (Hybrid Pineapple Upside-Down Cake) Recipes & Tips

This Pina Colada Cake (Hybrid Pineapple Upside-Down Cake) is a delicious and unique dessert that combines the classic flavors of a pineapple upside-down cake with the tropical taste of a pina colada. 

The combination of the sweet pineapple and coconut flavors creates a moist and flavorful cake that is sure to be a hit with family and friends. 

The cake is easy to make and can be served as a dessert or snack. With its delicious combination of flavors, this Pina Colada Cake is sure to be a hit at any gathering.

Timing For Pina Colada Cake (Hybrid Pineapple Upside-Down Cake)

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 8-10

Yield: 1 9-inch cake

{null}/
Image Credit: allrecipes.com

Ingredients

-1 box yellow cake mix

-1 (20-ounce) can of crushed pineapple

-1/2 cup (1 stick) butter

-1 cup packed light brown sugar

-1/2 cup sweetened coconut flakes

-1/2 cup chopped walnuts

-1/2 cup pineapple juice

-1/2 cup heavy cream

-1 teaspoon vanilla extract

-1/2 teaspoon ground cinnamon

-2 large eggs

-1/4 cup vegetable oil

Image Credit: tablespoon.com

Directions

1. Preheat Oven To 350°F (175°C). Grease And Flour A 9-Inch Round Cake Pan.

To make a delicious pina colada cake, a hybrid of a pineapple upside-down cake, begin by preheating the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake does not stick. 

Next, melt 1/2 cup butter in a saucepan over medium heat. Once melted, add 1/2 cup of brown sugar and stir until the sugar is dissolved. 

Spread the mixture evenly in the bottom of the cake pan. Then, place one can of pineapple rings on top of the sugar mixture. Place a maraschino cherry in the center of each pineapple ring. 

In a separate bowl, mix together 1/2 cup of white sugar, 1/2 cup of vegetable oil, 2 eggs, 1 teaspoon of vanilla extract, 1/2 cup of crushed pineapple, 1/2 cup of coconut milk, and 1/2 teaspoon of salt. 

Then, add 1 1/2 cups of all-purpose flour and 1 teaspoon of baking powder. Mix until all the ingredients are combined. Pour the batter over the pineapple rings and spread evenly. 

Bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for 10 minutes before inverting it onto a plate. Enjoy!

2. In A Medium Bowl, Mix Together 1/2 Cup (115g) Of Softened Butter

1 cup (200g) of white sugar, and 2 eggs until well combined.

This Pina Colada Cake is a hybrid of a pineapple upside-down cake and a classic pina colada. 

To make this delicious treat, start by preheating your oven to 350°F (180°C). Then, in a medium bowl, mix together 1/2 cup (115g) of softened butter, 1 cup (200g) of white sugar, and 2 eggs until well combined. 

Next, add 1 teaspoon of vanilla extract, 1 teaspoon of coconut extract, and 1/2 teaspoon of salt to the mixture and stir until everything is evenly distributed. 

To this mixture, add 1 1/2 cups (180g) of all-purpose flour and 1 teaspoon of baking powder and stir until everything is just combined. 

Finally, add 1/2 cup (120ml) of pineapple juice and 1/2 cup (120ml) of coconut milk and stir until everything is evenly mixed. 

Pour the batter into a greased 9-inch (23cm) round cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before serving. Enjoy!

3. In A Separate Bowl, Whisk Together 1 1/2 Cups (190g) Of All-Purpose Flour

1 teaspoon of baking powder, and 1/4 teaspoon of salt.

Making a delicious Pina Colada Cake (Hybrid Pineapple Upside-Down Cake) is a simple process that starts with gathering the ingredients. 

In a separate bowl, whisk together 1 1/2 cups (190g) of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. 

Then, in a separate bowl, cream together 1/2 cup (113g) of softened butter and 1/2 cup (100g) of granulated sugar until light and fluffy. 

Next, add 1 large egg and 1 teaspoon of vanilla extract to the butter mixture and beat until combined. In a third bowl, combine 1/2 cup (120ml) of pineapple juice, 1/4 cup (60ml) of coconut cream, and 1/4 cup (60ml) of rum. 

Finally, add the dry ingredients to the wet ingredients in three batches, alternating with the pineapple juice mixture, and mix until just combined. 

Once the batter is ready, pour it into a greased 9-inch cake pan and top with pineapple slices and maraschino cherries. 

Bake the cake in a preheated 350°F (177°C) oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before serving. Enjoy!

4. Slowly Add The Dry Ingredients To The Wet Ingredients, Stirring Until Just Combined.

Making a Pina Colada Cake (Hybrid Pineapple Upside-Down Cake) is a fun and delicious way to enjoy a tropical treat. 

The first step is to prepare the pineapple topping. Start by melting butter in a skillet over medium heat. 

Once the butter is melted, add brown sugar and stir until the sugar is completely dissolved. 

Then add the pineapple slices and cook until they are lightly browned. Once the pineapple is cooked, set it aside and let it cool.

Next, prepare the cake batter. Start by creaming together butter and sugar in a large bowl. 

Once the butter and sugar are light and fluffy, add the eggs one at a time, beating well after each addition. Then add the pineapple juice and coconut extract and mix until combined.

Finally, slowly add the dry ingredients to the wet ingredients, stirring until just combined. 

Start by adding the flour, baking powder, and salt. Mix until the dry ingredients are fully incorporated. Then add the coconut flakes and mix until combined. 

Once the batter is ready, pour it into a greased cake pan and top with the pineapple slices. 

Bake the cake in a preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool before serving. Enjoy!

5. Spread The Batter Into The Prepared Cake Pan.

To make a Pina Colada Cake, a hybrid of a pineapple upside-down cake, begin by preheating the oven to 350°F. 

Grease a 9-inch round cake pan and line the bottom with parchment paper. Place a layer of pineapple slices in the bottom of the pan and sprinkle with brown sugar. 

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. 

Beat in the eggs one at a time, then add the coconut milk, pineapple juice, and vanilla extract. Gradually add the dry ingredients to the wet ingredients and mix until just combined. 

Spread the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

Allow the cake to cool in the pan for 10 minutes before inverting it onto a plate. Enjoy your Pina Colada Cake!

6. In A Medium Bowl, Mix Together 1/2 Cup (115g) Of Crushed Pineapple 

1/4 cup (50g) of light brown sugar, 1/4 cup (60ml) of coconut milk, and 1/4 cup (60ml) of pineapple juice.

Making a Pina Colada Cake (Hybrid Pineapple Upside-Down Cake) is a delicious and easy way to enjoy a tropical treat. The first step is to preheat your oven to 350°F (175°C). 

Then, in a medium bowl, mix together 1/2 cup (115g) of crushed pineapple, 1/4 cup (50g) of light brown sugar, 1/4 cup (60ml) of coconut milk, and 1/4 cup (60ml) of pineapple juice. 

Once the ingredients are combined, spread the mixture into a greased 9-inch (23cm) round cake pan and set aside. 

Next, in a separate bowl, mix together 1 cup (120g) of all-purpose flour, 1 teaspoon (5g) of baking powder, and 1/4 teaspoon (1.5g) of salt. 

In a third bowl, beat together 1/2 cup (115g) of unsalted butter, 1/2 cup (100g) of granulated sugar, and 1 teaspoon (5ml) of vanilla extract until light and fluffy. Slowly add the dry ingredients to the wet ingredients and mix until combined. 

Finally, pour the batter over the pineapple mixture in the cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. 

Let the cake cool for 10 minutes before inverting it onto a plate and serving. Enjoy!

7. Pour The Pineapple Mixture Over The Cake Batter.

To make a Pina Colada Cake (Hybrid Pineapple Upside-Down Cake), begin by preheating the oven to 350 degrees Fahrenheit. Grease a 9-inch round cake pan with butter and line the bottom with parchment paper. 

In a medium bowl, mix together the flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. 

Add the vanilla extract and mix until combined. Alternate adding the dry ingredients and the coconut milk to the butter mixture, beginning and ending with the dry ingredients. 

Spread the cake batter evenly into the prepared cake pan. In a small bowl, mix together the crushed pineapple, rum, and brown sugar. 

Pour the pineapple mixture over the cake batter. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate. Serve warm or at room temperature. Enjoy!

8. Bake For 30-35 Minutes.

Making a Pina Colada Cake (Hybrid Pineapple Upside-Down Cake) is a fun and easy way to enjoy a tropical treat. First, preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9-inch round cake pan. 

Next, prepare the pineapple topping by combining 1/4 cup of melted butter, 1/2 cup of light brown sugar, and 1/2 cup of pineapple juice in a medium bowl. Spread the mixture evenly over the bottom of the prepared cake pan. 

Arrange pineapple slices in a single layer over the topping. Sprinkle 1/4 cup of sweetened shredded coconut over the pineapple slices. 

In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. 

In a third bowl, cream together 1/2 cup of softened butter and 1 cup of granulated sugar until light and fluffy. 

Beat in two eggs one at a time. Add 1/2 cup of crushed pineapple and 1/2 cup of coconut milk and mix until combined. 

Gradually add the flour mixture to the wet ingredients, mixing until just combined. Pour the batter over the pineapple topping and spread evenly. 

Finally, bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. 

Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate. Enjoy your delicious Pina Colada Cake!

9. Allow The Cake To Cool In The Pan For 10 Minutes Before Inverting it Onto A Plate.

Making a Pina Colada Cake is a delicious way to enjoy a hybrid of a pineapple upside-down cake. To begin, preheat the oven to 350 degrees Fahrenheit and grease a 9-inch round cake pan. 

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Next, add the eggs one at a time, beating until each is fully incorporated. 

Then, add the pineapple juice, coconut milk, and vanilla extract and beat until combined. Gradually add the dry ingredients to the wet ingredients and mix until just combined. 

Finally, pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. 

Once the cake is done, allow it to cool in the pan for 10 minutes before inverting it onto a plate. Enjoy your delicious Pina Colada Cake!

10. To Serve, Top With Whipped Cream And Toasted Coconut Flakes. Enjoy!

Making a Pina Colada Cake is a fun and delicious way to enjoy a hybrid of a pineapple upside-down cake and a classic pina colada. To begin, preheat your oven to 350°F and grease a 9-inch round cake pan. 

In a medium bowl, mix together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. In a separate bowl, cream together 1/2 cup of softened butter and 1/2 cup of sugar. 

Once combined, add 1 egg and 1 teaspoon of vanilla extract. Slowly add in the dry ingredients and mix until just combined. Spread the batter into the prepared cake pan. 

Arrange 1/2 cup of pineapple slices on top of the batter and sprinkle with 1/4 cup of brown sugar. 

Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 10 minutes before flipping it onto a plate. 

To finish, mix together 1/2 cup of cream coconut and 1/2 cup of pineapple juice. Drizzle the mixture over the cake. To serve, top with whipped cream and toasted coconut flakes. Enjoy!

Nutrition Facts (Per Serving)

  • Serving Size: 1 Slice (90g)
  • Calories: 385
  • Total Fat: 12.5g
  • Saturated Fat: 7.7g
  • Trans Fat: 0.3g
  • Cholesterol: 60mg
  • Sodium: 287mg
  • Total Carbohydrate: 64g
  • Dietary Fiber: 1.5g
  • Sugars: 42.5g
  • Protein: 3.9g

TRYING CAKE DELTA 8 & DELTA 10 DISPOSABLES

Special Tips

1. Use canned pineapple rings for a convenient and easy-to-use topping.

2. Make sure to cool the cake completely before adding the coconut cream topping.

3. If desired, garnish the cake with toasted coconut flakes for a crunchy texture.

4. To add extra flavor, try adding a teaspoon of rum extract to the cake batter.

5. For a more intense pineapple flavor, use pineapple juice instead of water when making the cake.

Leave a Comment

Your email address will not be published. Required fields are marked *