Piña Colada Upside-Down Cake
You can never have too many dessert recipes, so give Piña Coladan Upside-Down Cake a try. One portion of this dish contains approximately 6g of protein, 29g of fat, and a total of 640 calories. This recipe serves 8. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have coconut, pineapple in juice, coconut milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.
Instructions
Place butter in 13x9-inch (3-quart) glass baking dish; place in oven until butter is melted.
Remove baking dish from oven.
Sprinkle brown sugar evenly over melted butter.
Sprinkle coconut over brown sugar. Arrange pineapple slices over coconut, pressing lightly to set each one in place.
In large bowl, place cake mix, reserved 2 tablespoons pineapple juice, the coconut milk, oil and eggs. Stir vigorously about 2 minutes or until well combined and batter is smooth.
Let stand 2 minutes; stir again.
Pour batter into pan, spreading evenly.
Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Immediately run knife around sides of baking dish to loosen cake.
Place cookie sheet upside down over baking dish. Turn cookie sheet and baking dish over; leave baking dish over cake 5 minutes to let brown sugar mixture drizzle down onto cake.
Remove baking dish; cool 30 minutes before serving. Store in refrigerator.