Ingredients for Upside Down Pina Colada Cake
- Yellow Cake Mix
- 3 large eggs
- 1/2 cup water
- Vegetable Oil
- Unsweetened Coconut
- 1 (20 ounce) can pineapple slices, drained
- Maraschino Cherries
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How to Make Upside Down Pina Colada Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, prepare the cake mix according to package directions, using eggs, water, and oil.
- Gently fold in the shredded coconut. Do not overmix; some texture is desirable.
- Arrange the drained pineapple slices in the bottom of the prepared baking pan, slightly overlapping.
- Place a maraschino cherry in the center of each pineapple ring and a few more cherries between the rings (you won't need all of them).
- Pour the cake batter evenly over the pineapple and cherries.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before carefully inverting it onto a serving platter.
- Serve warm or at room temperature. No frosting needed – enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
119g
Fat
63g
Carbs
16g
