THE RECIPE JOURNAL · Dessert
Pina Colada Cake with an Upside-Down Twist
This tropical-inspired cake brings the sweet flavors of pineapple and coconut together in a moist, delicious treat. Perfect for summer gatherings or any time you want a fun twist on a classic dessert.
FROM THE KITCHEN • Pina Colada Cake with an Upside-Down Twist
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Chicken Flavored with Citrus
Something delicious to watch next.
01
Step 1
Start by preheating your oven to 350°F (175°C). While that’s heating up, place a 9x13-inch glass baking dish on the stove over low heat. Add a stick of butter and let it melt slowly, which should take about 5 minutes. Once melted, take it off the heat and sprinkle brown sugar over the butter, pressing it down gently with a fork to combine. Let this mixture cool, then pop the pan in the fridge for about 15 minutes so the butter firms up.
02
Step 2
When your pan is chilled, spread a nice even layer of crushed pineapple over the brown sugar. In a large bowl, mix together the cake mix, a cup of the reserved pineapple juice, eggs, and 1/3 cup of melted butter using an electric mixer. Beat everything on low for about 2 minutes until it’s combined and the batter thickens a bit — give it a couple more minutes to sit and thicken. Stir in the honey and shredded coconut to add that tropical kick.
03
Step 3
Pour the batter gently over the pineapple layer, spreading it out evenly. Bake the cake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once it’s done, serve it warm. When it’s time to eat, flip the cake upside down onto plates so the caramelized brown sugar and pineapple are right on top. Enjoy!
Why you’ll love it
This dessert combines the tropical flavors of pineapple and coconut in a fun and unexpected way. The upside-down twist adds a beautiful caramelized topping that makes every bite moist and flavorful. It’s a refreshing treat perfect for warm weather or any time you want a taste of the islands.
How to serve
Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. Add a sprinkle of toasted coconut flakes on top for extra crunch and flavor. This cake pairs nicely with a cup of coffee or a tropical cocktail.
Storage & leftovers
Store leftovers covered at room temperature for up to two days. For longer storage, wrap tightly and refrigerate for up to a week. Reheat gently before serving to bring back the moist texture and soften the topping.
