Pina Colada Cake (Hybrid Pineapple Upside-Down Cake)
Recipe information
Recipe Icon - Master recipes
Cooking:
20 min.
Recipe Icon - Master recipes
Servings per container:
12
Recipe Icon - Master recipes
Source:

Ingredients for - Pina Colada Cake (Hybrid Pineapple Upside-Down Cake)

1. Unsalted butter - 1 stick
2. Brown sugar - 1 (16 ounce) package
3. Crushed pineapple in juice, drained and juice reserved - 2 (20 ounce) cans
4. Yellow cake mix - 1 (18.25 ounce) box
5. Eggs - 3 large
6. Melted butter - ⅓ cup
7. Honey - 1 (8 ounce) jar
8. Shredded coconut - 1 (8 ounce) package

How to cook deliciously - Pina Colada Cake (Hybrid Pineapple Upside-Down Cake)

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Heat a 9x13-inch glass baking pan over low heat on the stove. Add 1 stick butter and heat until melted, about 5 minutes. Remove from heat and cover with brown sugar, mashing it into the butter using a fork. Let cool and refrigerate baking pan until butter hardens, about 15 minutes.

3. Stage

Remove baking pan from the refrigerator and cover brown sugar mixture with an even layer of crushed pineapple.

4. Stage

Blend cake mix, 1 cup reserved pineapple juice, eggs, and 1/3 cup melted butter together in a large bowl using an electric mixer until moistened. Beat on low speed for 2 additional minutes and allow batter to thicken, about 3 minutes. Add honey and coconut.

5. Stage

Pour batter over the crushed pineapple in the baking pan, smoothing to an even layer.

6. Stage

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

7. Stage

Serve while still warm. Cut cake and flip over onto plates, with brown sugar and pineapple on top.