Apparently July 10 was National Pina Colada Day. (Apparently there’s a food holiday for everything.) After seeing that list when I was stumped for inspiration, I haven’t been able to get the pina colada idea out of my head. So I thought I’d combine a standard pineapple upside down cake with a pina colada inspiration. I made this cake with the help of my friend Molly and her baby girl, Tatiana! It turned out incredibly moist, flavorful and delicious – and it was crazy easy and fast! I made her take it home with her so hopefully she and her family will comment here and tell you what they think!
Pina Colada Pineapple Upside Down Cake Recipe Ingredients
- 1/4 cup butter, melted
- 2/3 cup brown sugar
- 14-ounce can of pineapple rings
- 12-ish maraschino cherries
- 1 1/3 cups flour
- 1 cup sugar
- 1/3 cup vegetable shortening
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup pina colada mixer
- 1 egg
- 1/4 cup flaked coconut
Pina Colada Pineapple Upside Down Cake Recipe Ingredients
Preheat your oven to 350 degrees and prepare a 9-inch square or round cake pan. Melt the butter in the cake pan, then lay down the slices of pineapple and cherries in one layer along the bottom and top with about 1/4 cup (or to your taste) shredded coconut. Top with the brown sugar. In your kitchen mixer, blend the flour, sugar, shortening, baking powder, salt, egg and pina colada mix on a medium speed. Don’t overbeat. Stop occasionally to scrape down the sides. Pour the pina colada pineapple upside down cake batter over your fruit layer in the pan. Bake for about 45 minutes.
