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To make the Piña Colada Upside-Down Cake, you will need a box of yellow cake mix, canned pineapple rings, maraschino cherries, butter, brown sugar, and coconut milk. Follow the instructions on the cake mix box and add the coconut milk instead of water. Arrange the pineapple rings and cherries on the bottom of the baking pan, then pour the cake batter on top. Bake according to the instructions on the box. Once done, let it cool for a few minutes before flipping it over onto a serving plate. Slice and enjoy!
Yes, you can use fresh pineapple instead of canned. However, make sure to cut the pineapple into rings and remove the core before arranging them on the bottom of the pan. You may also need to adjust the cooking time, as fresh pineapple may release more liquid during baking.
Yes, you can use a different type of milk such as regular dairy milk or almond milk. However, keep in mind that the coconut milk adds a distinct flavor to the cake. If using a different type of milk, you may want to add a teaspoon of coconut extract for added flavor.
To prevent the cake from sticking to the pan, make sure to butter or grease the pan before adding the pineapple and cherries. You can also line the bottom of the pan with parchment paper for easy removal. Allow the cake to cool for a few minutes before flipping it over onto a serving plate.
Yes, you can make this cake ahead of time. Once the cake is cooled, cover it with plastic wrap or store it in an airtight container and refrigerate for up to 2 days. To serve, let it come to room temperature or warm it in the microwave for a few seconds before serving.