Looking for a Recipe: Pina Colada Upside Down Cake?

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Discussion Overview

The thread centers around a request for a recipe for Piña Colada Upside Down Cake, with participants sharing their experiences and thoughts related to the recipe and its preparation.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, expresses excitement about returning to the community after a break due to knee surgery and inquires about the Piña Colada Upside Down Cake recipe.
  • Another participant shares the full recipe for the Piña Colada Upside Down Cake, detailing ingredients and preparation steps.
  • Several users express gratitude for the recipe provided.
  • One participant mentions making the cake for Easter and receiving positive feedback from their father.
  • Some participants engage in light-hearted banter about the thread's tone and emojis used.

Areas of Agreement / Disagreement

No clear consensus emerges, as participants share individual experiences and opinions without contesting each other's views.

Contextual Notes

The discussion reflects personal experiences and interactions among community members, with a focus on sharing recipes and engaging in casual conversation.

Who May Find This Useful

Members of the consultant community interested in recipe sharing and personal cooking experiences may find this thread engaging.

brendaivette
brendaivette
Messages
132
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:
 
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.,
 
brendaivette said:
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:
Click to expand...

(Quietly leaves thread)
022.gif
 
Any way to make that smilie look a little more masculine, KG?

:D
 
  • Thread starter
  • #5
SO SORRY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!:cry:
 
  • Thread starter
  • #8
thanks for the recipe
 
brendaivette said:
thanks for the recipe
Click to expand...

You are welcome!

At least I answered your request before helping to hijack your thread!:)
 
I made this for Easter for my dad, and he raved about it!
 
ChefBeckyD said:
You are welcome!

At least I answered your request before helping to hijack your thread!:)
Click to expand...
And that is such a rare occurrence around here.
 

Frequently Asked Questions

What ingredients do I need for a Pina Colada Upside Down Cake?

To make a Pina Colada Upside Down Cake, you will need the following ingredients: fresh pineapple slices, maraschino cherries, brown sugar, butter, cake mix (preferably yellow or white), eggs, coconut milk, and shredded coconut. Optionally, you can add rum extract for an extra flavor boost.

How do I prepare the pineapple for the cake?

Begin by draining the pineapple slices if using canned pineapple. If using fresh pineapple, peel, core, and slice it into rings. Arrange the pineapple slices in a greased cake pan, and place a maraschino cherry in the center of each slice before sprinkling brown sugar over the top.

Can I use a different type of cake mix for this recipe?

Yes, you can use different types of cake mix, such as coconut or vanilla, to give the cake a unique flavor. Just ensure that the cake mix you choose complements the tropical flavors of the Pina Colada.

What is the best way to serve Pina Colada Upside Down Cake?

For the best presentation, allow the cake to cool for a few minutes after baking, then carefully invert it onto a serving platter. Serve it warm or at room temperature, optionally garnished with whipped cream or additional shredded coconut for a tropical touch.

Can I make this cake ahead of time?

Yes, you can make the Pina Colada Upside Down Cake ahead of time. It can be stored in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. Just be sure to let it come to room temperature before serving for the best texture and flavor.

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