Pineapple Upside-Down Pina Colada Cake

This tropical treat combines the sweet flavors of pineapple and coconut for a delightful twist on a classic dessert. It’s perfect for sharing with friends or adding a sunny vibe to any gathering.

Chef Tips

Use fresh pineapple slices for the best flavor and texture.
Make sure the caramel is not too dark to avoid bitterness.
Allow the cake to cool slightly before flipping to keep the topping intact.

Ingredients 0/7

1 stick unsalted butter 1 (16 ounce) package brown sugar 2 (20 ounce) cans crushed pineapple in juice, drained and juice reserved 1 (18.25 ounce) box yellow cake mix 3 large eggs 1 (8 ounce) jar honey 1 (8 ounce) package shredded coconut

Why You'll Love This Recipe

This cake combines the tropical flavors of pineapple and coconut with a moist, tender crumb. The caramelized topping adds a beautiful golden shine and a sweet, sticky finish that makes every bite feel special. It’s perfect for summer gatherings or anytime you want a taste of the islands.

Step 1

Heat your oven to 350°F (175°C). Place a 9x13-inch glass baking dish on the stove over low heat and add a stick of butter. Let it melt slowly, then take it off the heat. Sprinkle brown sugar over the melted butter and press it in gently with a fork. Let this mixture cool, then pop the pan in the fridge for about 15 minutes so the butter firms up.

Step 2

Once the sugar and butter have set, spread a layer of crushed pineapple evenly on top. In a large bowl, mix together the cake mix, 1 cup of the reserved pineapple juice, eggs, and 1/3 cup melted butter using an electric mixer. Start on low speed and keep mixing for a couple of minutes until the batter thickens a bit. Then stir in the honey and coconut until everything is combined.

Step 3

Pour the batter over the pineapple layer in your pan, smoothing it out evenly. Bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool just a little, then carefully flip it onto a plate so the brown sugar and pineapple topping is on top. It’s best enjoyed warm!

223

people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Best Serving Ideas

Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of toasted coconut on top adds extra crunch and enhances the tropical theme.

Keeping Leftovers Fresh

Store leftovers in an airtight container at room temperature for up to two days. For longer storage, keep the cake covered in the fridge for up to five days. Reheat gently before serving to bring back its moist texture.