Pina Colada Upside Down Cake is the perfect dessert. This light, yet filling cake is just as satisfying and will have you feeling like you're on vacation instantly!
A tropical twist on a classic cake, this Pina Colada Upside Down Cake is the perfect summer dessert. It’s light yet filling with just as satisfying ingredients as you would find in a pina colada!
Pina Colada Upside Down Cake Recipe
This recipe is one that may look complicated at first glance but don’t be fooled - it’s really quite easy to make! It will have you feeling like you're on vacation instantly without all the hassle of travel plans or time off from work. Enjoy your staycation today with Piña Colada Upside Down Cake!
Ingredients
This coconut flavored filled cake doesn't require any fancy ingredients. After one quick trip to the grocery store, you will be ready to make this delicious cake.
- unsalted butter
- brown sugar
- shredded coconut
- pineapple slices
- maraschino cherries
- super moist vanilla cake mix
- coconut milk
- eggs
- plain greek yogurt
- coconut extract
See the recipe card for quantities.
How to Make Pina Colada Upside Down Cake
Don't get overwhelmed by the six steps needed to make this cake! This cake is easy to make and worth the effort!
Step 1: Preheat the oven
Preheat the oven to 350 degrees. Place butter in the bottom of a 9x13 oven-safe dish and return the dish to the oven while it is preheating. Allow butter to melt fully.
Step 2: Layer the bottom of the pan
Once butter is completely melted, carefully remove the dish from the oven and add brown sugar. Mix brown sugar until it is fully dissolved, press into the bottom of the dish. Sprinkle coconut flakes over top evenly, covering the entire surface. Arrange pineapple slices over top and add a cherry in the center of each slice.
Step 3: Mix the cake mix
In a medium mixing bowl, mix together the cake mix, coconut milk, eggs, yogurt, and coconut extract. Use an electric mixer or beat the mixture together by hand until well combined.
Step 4: Bake the cake
Pour the cake mix into the pan and spread evenly across the pineapple layer. This should cover the entire surface evenly. Place the dish in the oven and bake for 40-45 minutes.
Step 5: Flip the cake
When cooking time is complete, carefully remove from the oven. Immediately, cover the top of the dish with a cooling rack. Using oven mitts to protect your hands, hold the cooling rack firmly against the pan while you flip the pan upside down, allowing the cake to now rest on top of the cooling rack. Wait 5 minutes before removing the pan.
Step 6: Finish the cake
Remove the pan from off of the cake and allow the cake to cool on the rack for an additional 5 minutes before cutting and serving. Serve with additional cherries and/or coconut flakes.
Substitutions
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this Pina Colada Upside Down Cake.
- Cake Mix - use homemade cake mix if you prefer.
- Coconut Milk - use cream of coconut for an even more moist and sweet cake.
- Sour Cream - Sour cream makes a great replacement for greek yogurt.
Variations
Want to personalize this Pina Colada Upside Down Cake recipe? Here are some of my tried and true tips for changing up this recipe.
- Cupcakes- use a muffin tin to make this recipe into cupcakes.
- Cool Whip - top your cake with cool whip for a creamy sweet treat.
- Pineapple Cake Mix - use pineapple-flavored cake mix for additional pineapple flavor.
If you love recipes like this, you may also enjoy Air Fryer Coconut Shrimp with Pina Colada sauce recipe.
Equipment
To make this flavorful cake you only need five kitchen tools, so gather these tools and get ready to bake! You will be so glad that you did!
- 9x13 baking pan
- mixing bowl
- mixer
- rubber spatula
- cooling rack
Storage
Store the cake you do not eat right away in an airtight container. It will keep fresh for a couple of days at room temperature and the flavor only gets better with time!
Tips
- This is a light recipe, perfect for the summertime. It is not too filling and pairs terrific with- you guessed it...a piña colada!!
- For additional flavor, lower your yogurt amount to ¼ cup and add in ¼ cup of piña colada cocktail mix. However, this will make your dish much sweeter.
- Leftovers can be stored inside the refrigerator or outside the refrigerator (fully covered) for 3-5 days after cooking.
More Cake Recipes
Do you like cake recipes? Here are some recipes you may also like to try:
FAQ
Do you have questions about Pina Colada Upside Down Cake? Here are some of the most commonly asked questions about this cake recipe.
Yes! Pina Colada cake is best frozen inside an airtight container for up to 3 months.
Yes! This cake can be made 2-3 days ahead. Store in an airtight container until ready to serve.
Yes, you can add ¼ cup of rum to the cake batter if you want a boozy cake.
Pina Colada Upside Down Cake Recipe
Ready to get cooking? Remember that you can print this recipe if you would like.
Piña Colada Upside Down Cake
Equipment
- medium mixing bowl
Ingredients
- ¼ cup unsalted butter
- 1 cup brown sugar
- 1 cup shredded coconut
- 1 can pineapple slices
- ½ cup maraschino cherries
- 1 box vanilla cake mix
- ½ cup coconut milk or milk
- 3 large eggs
- ½ plain greek yogurt or sour cream
- 1 teaspoon coconut extract
Instructions
- Gather all the ingredients
- Preheat the oven to 350 degrees.
- Place but in the bottom of a 9x13 oven-safe dish. Allow butter to melt fully.
- Once butter is completely melted, carefully remove the dish from the oven and add brown sugar. Mix brown sugar until it is fully dissolved, press into the bottom of the dish.
- Sprinkle coconut flakes overtop evenly, covering the entire surface.
- Arrange pineapple slices overtop and add in a cherry in the center of each slice.
- In a medium mixing bowl, mix together the cake mix, coconut milk, eggs, yogurt and coconut extract. Use an electric mixer or beat mixture together by hand until well combined.
- Pour the cake mix into the pan and spread evenly across the pineapple layer. This should cover the entire surface evenly.
- Place the dish in the oven and bake for 40-45 minutes.
- When cooking time is complete, carefully remove from the oven. Immediately, cover the top of the dish with a cooling rack. Using oven mitts to protect your hands, hold the cooling rack firmly against the pan while you flip the pan upside down, allowing the cake to now rest on top of the cooling rack. Wait 5 minutes before removing the pan.
- Remove the pan from off of the cake and allow the cake to cool on the rack for an additional 5 minutes before cutting and serving.
- Serve with additional cherries and/or coconut flakes.
Notes
For additional flavor, lower your yogurt amount to ¼ cup and add in ¼ cup of piña colada cocktail mix. However this will make your dish much sweeter.
Leftovers can be stored inside the refrigerator or outside the refrigerator (fully covered) for 3-5 days after cooking.
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