Upside Down Pina Colada Cake – a delicious recipe with yellow cake, eggs, water, vegetable oil, coconut, pineapple. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre-heat oven to 350 degrees (f).
2
Prepare cake mix according to package directions, using eggs, water, and oil.
3
Add grated coconut being careful not to overmix; batter should have some texture.
4
Set batter aside.
5
Grease 9 x 13 inch pan with cooking spray.
6
Arrange pineapple slices in bottom of pan.
7
Further decorate with cherries in center of and inbetween each pineapple ring.
8
You will not need all cherries.
9
Pour batter into cake pan.
10
Bake at 350 degrees (f) for 30-35 minutes or until cakes tests done by inserting a toothpick into center.
11
Serve warm or cold.
12
I do not frost this cake since I serve it upside down and it is rich enough without frosting.
13
It looks classy but is so easy.
297
kcal
Calories
28
g
Fat
4
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (18 ounce) box yellow cake mix, 3 eggs, beaten, 1 cup water, 1/3 cup vegetable oil or 1/3 cup canola oil, and more.
Yes, Upside Down Pina Colada Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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