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Pina Colada Upside Down Cake

Discussion in 'Chef's Lounge' started by brendaivette, Mar 25, 2008.

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  1. Hi ladies,

    I have been away for a while after my knee surgery in Nov..............and I'm starting to come back. i have a catalog show right now to re-activate by thursday, 2 shows in april (for one person she had to do 2 shows because is not big enough for her list of 82) YES!!!!!!!!!!!!!! and i have 4 others to set dates for......................

    anyways.............

    Anyone have the recipe for the pina colada upside down cake?

    tks:sing:
     
  2. ChefBeckyD

    ChefBeckyD Gold Member

    This is so so so so good!



    The Pampered Chef ®
    Piña Colada Upside-Down Cake
    Recipe

    1/4 cup (1/2 stick) butter
    1 cup packed dark brown sugar
    1 medium pineapple
    1/2 cup maraschino cherries (15-20 cherries)
    1 pkg (18.25 oz) yellow cake mix
    3 eggs
    1 can (13.25 oz) unsweetened coconut milk
    1 tsp rum extract
    1/2 cup sweetened flaked coconut

    1. Preheat oven to 350°F. Melt butter in Executive (12-in.) Skillet over low heat (do not use stainless cookware). Brush sides of Skillet with butter using Chef's Silicone Basting Brush. Remove from heat; sprinkle brown sugar over butter and set aside.


    2. Cut off top and bottom of pineapple, creating a flat base; slice off rind from top to bottom. Cut pineapple into 12 slices; remove core using The Corer™. Cut slices in half. Arrange 22 of the pineapple slices around outer edge of Skillet; place two pineapple slices in center, forming a ring. Place one cherry in center of pineapple ring and additional cherries around outside of ring.


    3. Combine cake mix, eggs, coconut milk and rum extract in Stainless (4-qt.) Mixing Bowl; whisk with Stainless Whisk until well blended. Carefully pour batter over pineapple in Skillet.


    4. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Meanwhile, place coconut into Small Micro-Cooker®; microwave on HIGH 2-3 minutes or until toasted, stirring after each 10-second interval. Remove cake from oven to Stackable Cooling Rack; cool 5 minutes. Invert cake onto Simple Additions® Large Round Platter; gently press coconut around top edge and sides of cake.


    Yield: 16 servings

    Nutrients per serving: Calories 310, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 45 mg, Carbohydrate 49 g, Protein 4 g, Sodium 250 mg, Fiber less than 1 g

    Cook's Tip: If desired, 14 canned pineapple slices (one 20-oz can and one 8-oz can) can be substituted. Cut slices in half; proceed as recipe directs.

    Shopping List
    1/4 cup (1/2 stick) butter
    1 cup packed dark brown sugar
    1 medium pineapple
    1/2 cup maraschino cherries (15-20 cherries)
    1 pkg (18.25 oz) yellow cake mix
    3 eggs
    1 can (13.25 oz) unsweetened coconut milk
    1 tsp rum extract
    1/2 cup sweetened flaked coconut

    Cook's Tip: If desired, 14 canned pineapple slices (one 20-oz can and one 8-oz can) can be substituted for the fresh pineapple. Cut slices in half and arrange around bottom of Skillet. Proceed as recipe directs.

    © The Pampered Chef, Ltd.,
     
  3. The_Kitchen_Guy

    The_Kitchen_Guy Silver Member

    (Quietly leaves thread)
    [​IMG]
     
  4. ChefBeckyD

    ChefBeckyD Gold Member

    Any way to make that smilie look a little more masculine, KG?

    :D
     
  5. SO SORRY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!:cry:
     
  6. The_Kitchen_Guy

    The_Kitchen_Guy Silver Member

    [​IMG]
     
  7. ChefBeckyD

    ChefBeckyD Gold Member


    That's more like it!
     
  8. ChefBeckyD

    ChefBeckyD Gold Member

    You are welcome!

    At least I answered your request before helping to hijack your thread!:)
     
  9. I made this for Easter for my dad, and he raved about it!
     
  10. The_Kitchen_Guy

    The_Kitchen_Guy Silver Member

    And that is such a rare occurrence around here.
     
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