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Piña Colada Upside-Down Cake

Servings 12 to 16 Servings


  • 1/4 cup butter
  • 1 cup packed brown sugar
  • 1 medium pineapple
  • 1/2 cup maraschino cherries (no stems)
  • 1 (15.25-18.25oz) box yellow cake mix
  • 3 large eggs
  • 1 (13.25oz) can coconut milk (I used light coconut milk)
  • 1 tsp rum extract
  • 1/2 cup sweetened flaked coconut


  • Preheat oven to 350*F. Melt butter in the microwave & spread across the bottom & sides of a 12-inch round pan. Sprinkle brown sugar over the butter on the bottom of the pan. Set aside.
  • Cut off the top & bottom of the pineapple, creating a flat base; slice off the rind from top to bottom. Cut pineapple into slices about ¾" each. Remove the core with a corer. Cut slices in half. Place two slices in the center of the pan over the brown sugar to form a ring. Arrange additional pineapple halves around the center ring until it fills up the pan. Place cherries in any holes that you see. Make it pretty.
  • Combine cake mix, eggs, coconut milk & rum extract in a large bowl. Whisk until well-blended. Carefully pour batter over the pineapple.
  • Bake 35-45 minutes or until the cake springs back when touched in the center or a toothpick comes out clean.
  • Meanwhile, in a small saute pan, toast coconut on medium heat stirring frequently until lightly browned & crisp. Once it starts to brown it happens quickly, so don't walk away or it might burn. (Once you can hear a slight sizzle & smell it cooking, it will start to turn colors.) Once the coconut is toasted remove it from the pan & put it in a bowl so it doesn't keep cooking in the warm pan.
  • When the cake is done, remove the cake from the oven & allow it to cool for 5 minutes on a cooling rack. Then invert cake onto a large platter, removing the cake pan slowly to not burn yourself with the sticky brown sugar mixture. Sprinkle & press toasted coconut onto the tops & or sides of the cake. Enjoy!


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