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CookGo
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Pina Colada Cake (Hybrid Pineapple Upside-Down Cake)

Cost $15, save $5

Source: Recommended by CookGo

  • 45 Min
  • 12 Servings
  • $15

INGREDIENTS

  • Base

    • 🧈 1 stick unsalted butter
    • 🧂 1 (16 ounce) package brown sugar
    • 🍍 2 (20 ounce) cans crushed pineapple in juice, drained and juice reserved

  • Cake Batter

    • 1 (18.25 ounce) box yellow cake mix
    • 🥚 3 large eggs
    • 🧈 ⅓ cup melted butter
    • 🍯 1 (8 ounce) jar honey
    • 1 (8 ounce) package shredded coconut

STEPS

1

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

2

Heat a 9x13-inch glass baking pan over low heat on the stove. Add 1 stick butter and heat until melted, about 5 minutes.

3

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.

4

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

5

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.

6

Beat on low speed for 2 additional minutes and allow batter to thicken, about 3 minutes. Add honey and coconut.

7

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

8

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

9

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

NUTRIENTS

Per 1 serving

🔥

720

Calories

  • 5g
    Protein
  • 111g
    Carbs
  • 31g
    Fats

💡 Tips

Refrigerating the butter and sugar mixture ensures a proper layering of ingredients.Use fresh pineapple juice for a more natural flavor.For a crunchier texture, toast the shredded coconut lightly before adding.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.