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Pina colada upside-down cake

Discussion in 'Recipes and Tips' started by nikki70563, Mar 13, 2008.

  1. nikki70563

    nikki70563 Member Gold Member

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    anyone made this cake - how did you like it, and what did you make it in?
     
    Mar 13, 2008
    #1
  2. nikki70563

    nikki70563 Member Gold Member

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    anyone????
     
    Mar 13, 2008
    #2
  3. almondfarm

    almondfarm Member Gold Member

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    I have made it twice, it is wonderful. I followed the recipe except I used the canned pineapple rings instead of the fresh pineapple. I did make sure to use the DARK brown sugar, and every last crumb got eaten both times :)
     
    Mar 13, 2008
    #3
  4. stacywhitlow

    stacywhitlow Veteran Member

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    I made it in the Exec. skillet. I used light brown sugar & pineapple cake mix. It turned out fine.
     
    Mar 13, 2008
    #4
  5. dymplz8

    dymplz8 Member

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    I haven't made it yet, but I did eat it at my cluster meeting last month and it was delicious. :love:
     
    Mar 13, 2008
    #5
  6. PamperedChefDebi

    PamperedChefDebi Veteran Member Silver Member

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    I've made it a few times using the pineapple rings and everyone LOVED it!!!
     
  7. nikki70563

    nikki70563 Member Gold Member

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    do you think it can be done in microwave in fluted stone?
     
    Mar 13, 2008
    #7
  8. bsaxman

    bsaxman Advanced Member Silver Member

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    I dont think anyone has tried this yet! i have posted this question on like 3 different threads and no one is responding to it! I think one of us is just going to have to experiment and post the results! :D
     
    Mar 13, 2008
    #8
  9. Chefstover2

    Chefstover2 Advanced Member

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    Do you think this would be a good demo recipe? Or is the bake time too long?
     
    Mar 13, 2008
    #9
  10. almondfarm

    almondfarm Member Gold Member

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    It would be a GREAT 2nd recipe to demo - I only demo the flipping out part for skillet cakes usually. But doesn' t use a lot of tools to make it so you would either want to do the potato demo with it or make another recipe with it.
     
    Mar 13, 2008
    #10
  11. nikki70563

    nikki70563 Member Gold Member

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    Well I think I will try it sat for my spring/summer kickoff show if it doesn't come out right it won't be a big deal because it will be mostly family and may some customers from previous shows. How long would you think to cook it in microwave?
     
    Mar 13, 2008
    #11
  12. bsaxman

    bsaxman Advanced Member Silver Member

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    I have a brand-new microwave, and I do microwave cakes ALL THE TIME in my bundt stone, and I usually do it for 11 minutes. Any longer and it is too dry... but I'm not sure about this recipe, because it's a little more complex then my normal microwave cakes... PLEASE let me know how it turns out!!
     
    Mar 13, 2008
    #12
  13. nikki70563

    nikki70563 Member Gold Member

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    I will try it sat and post the results on sun. or mon.
     
    Mar 13, 2008
    #13
  14. nikki70563

    nikki70563 Member Gold Member

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    I made it for my show that was on sat. don't have the pictures with me I'm at work will try to post tonight or later during the week and also post how I made it because I did it in the microwave - everyone said it was good.
     
    Mar 19, 2008
    #14
  15. cookingwithhart

    cookingwithhart Member

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    I made it using fresh pineapple. We thought it was so yummy, but one side kinda collapsed. My husband said it was the best pineapple upside down cake he had ever had as he was shoveling it in. I need to give it a try again.

    Question - the pineapple was a bit tough, so when we went to cut it the cake was a mess. Any suggestions to make the pineapple more tender (thinner slices maybe), or what knife should I use. I have most of the knives.
     
  16. KellyTheChef

    KellyTheChef Legend Member Gold Member

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    If it's hard to cut through the pineapple, I would think the bread knife may work. Just keep using the sawing motion and not so much pressure...allow the blade to do the work! HTH
     
    Mar 20, 2008
    #16
  17. Stephaniecafe

    Stephaniecafe Member

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    Is this cake the bomb or what?! One of my hosts tried making it before I did! She used tidbits instead of rings so it was easy to cut through, and the flavor was so awesome! It is a keeper! But, I am a sucker for anything pina-colada flavored. MMMM.
     
  18. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    At my show on Monday, I wondered if the tidbits wouldn't make it easier - but it just looks so darn pretty when you flip it out. the Oooohhhs and Aaahhhhs!

    But then, I was having a hard time getting the coconut to stick to the sides, so I just sprinkled it over the top, so that hid the prettiness anyway.

    It was wonderful though, I rarely eat at my shows, but I had to try a tiny piece of this...mmmmmmm! I keep thinking I need to make it for home - but it's so big......
     
    Mar 20, 2008
    #18
  19. nikki70563

    nikki70563 Member Gold Member

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    Ok I need help on how to post the pictures??
     
    Mar 20, 2008
    #19
  20. nikki70563

    nikki70563 Member Gold Member

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    Here is how I made it and when I figure out how to post pictures I will do it.

    Heat 1 stick of butter and 1 cup dark brown sugar in 8'' Saute Pan till disolved. Mix Duncan Hines yellow cake mix, 3 eggs, and 1 15 oz. can (brand Coco Lopez) Cream of Coconut, and 1 tsp rum extract in Batter Bowl. Next grease Fluted Stone and put five pineapple rings with cherries in each hole, then pour tepid mixture from saute pan and spoon cake batter on top and microwave 11 or more minutes (I did mine 10 minutes, then 2 minutes at a time for a total time of 16 minutes because middle was not cooked good enough) It looked dry but it wasn't. Then garnish with leftover pineapples and coconut flakes.
     
    Mar 20, 2008
    #20
  21. bsaxman

    bsaxman Advanced Member Silver Member

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    So when you flipped the cake over, did you have any problems with it sticking or coming out like an ewie-gooie mess, or did it look pretty normal??
     
    Mar 21, 2008
    #21
  22. Bren706

    Bren706 Senior Member Gold Member

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    "1 15 oz. can (brand Coco Lopez) Cream of Coconut"

    Is this what you are using for the unsweetened coconut milk? Where has everyone found the unsweetened coconut milk?
     
    Mar 23, 2008
    #22
  23. I used Goya (can be found on the international food aisle). I just made this yesterday and served it today for dessert. We all loved it! So easy and yummy! I just wished I could convince my Mom that she really could use the Skillet and could make her own! She claims she is "too old" for anything with a lifetime guarentee, yet she used her grill pan 2-3 times a week( a gift from me with the Grill Press)!
    Jessica
     
  24. ljeffries

    ljeffries Advanced Member

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    COCO LOPEZ is not the same thing as unsweetened coconut milk!
     
    Mar 23, 2008
    #24
  25. nikki70563

    nikki70563 Member Gold Member

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    Nope it just came out without a problem I greased the stone real good because I really hadn't used it much since I got it maybe once or twice and it didn't stick like when I had did the upside down pineapple cake in another consultants stone and her's was seasoned more then mine I let it sit for about 15 or so minutes before I flipped out. I can post a picture but don't know how?
     
    Mar 24, 2008
    #25
  26. nikki70563

    nikki70563 Member Gold Member

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    Yes this is what I used because I didn't have time to look around the store to find the unsweetened coconut milk and it did just fine.
     
    Mar 24, 2008
    #26
  27. Intrepid_Chef

    Intrepid_Chef Legend Member Silver Member

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    Mine came out without a problem.

    Hostess found the coconut milk in the organic food aisle. I wish I'd opened the can and wisked it before the show as part of my prep, because it looked rather icky. But it all turned out fine.
     
  28. Stephaniecafe

    Stephaniecafe Member

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    If there is a problem finding coconut milk... the real stuff... you could use heavy cream in its place with 1T coconut extract... The real stuff is cool, but if it isn't popular in your area, you will pay a gourmet price. I am lucky that the Phoenix metropolis is so diverse! It is 50cents a can at our dollar stores here!
     
  29. pamperedval

    pamperedval Member Gold Member

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    I've got this in the oven right now - a practice run for a show next week.

    My question is this - the brown sugar seemed excessive and I couldn't get it to stay on the sides because the non-stick is so slippery that the butter was sliding down...

    How has anyone else done this? Should I cut back on the sugar - I think it is going to come out with clumps of brown sugar on the top edges. Is this right? Should I have spread it all over the pan or just tried to get it on the sides? It wasn't very clear in the instructions...

    Hopefully someone will answer this - and I'll report after dinner tonight how it came out!

    Val
     
    Mar 26, 2008
    #29
  30. pamperedval

    pamperedval Member Gold Member

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    Well, it is now out of the oven and on the serving platter. The brown sugar turned really brown so it looks like the edges on top are burnt (but they aren't) and the middle is still nice and yellow so you can see the pineapple and cherries.

    With the coconut sprinkled over the brown parts it looks okay. I thought my kids would be wrinkling their noses at it, but they said it looks good. (Of course they are nuts for cake)

    We'll be having it for dessert tonight - so hopefully it at least tastes good. I don't know if this is the best recipe for a show, but it is a Hispanic lady and I thought being able to show off the 12" skillet would be a good thing.

    We'll see...
     
    Mar 26, 2008
    #30
  31. straitfan

    straitfan Veteran Member Gold Member

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    Okay--so I was in a hurry, and I knew Cream of Coconut is different from coconut milk, but I looked with the drink mixers, and the canned milks and didn't find it, so I went with the cream. Whoever posted above that this is what they used..did it work fine? I need to take it to church tomorrow for our "tropical vacation Sunday". Thought this would be perfect. No time to go back to the store and hunt!
     
    Aug 2, 2008
    #31
  32. chefann

    chefann Legend Member Gold Member

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    The coconut milk is usually by the Thai food ingredients.
     
    Aug 3, 2008
    #32
  33. stacywhitlow

    stacywhitlow Veteran Member

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    I offered it as the only recipe. Everyone helped put it together & into the oven. Then I did my "talk demo" while it was baking. Once done, I flipped it on the plate. Then everyone ate & did their orders. I think it worked fine.
     
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