Cake Recipes
Hawaiian Pineapple Upside-Down Cake
Ingredients
Cake
- 1/2 cup butter
- 1/4 cup firmly packed light brown sugar
- 1 (20 ounce) can sliced pineapple
- Maraschino cherries
- 1 (18.25 ounce) box yellow cake mix*
- 1 cup Heublein pina colada
- 1/2 cup water
- 2 eggs
- 1/2 cup flaked coconut
Topping
- 1 cup heavy cream
- 1/4 cup Heublein pina colada
Instructions
Cake
- Melt butter In a 13 x 9 inch pan. Sprinkle brown sugar over butter. Arrange the drained pineapple slices over the brown sugar. Place a cherry in the center of each slice.
- Combine cake mix, pina colada, water and eggs, mixing according to package directions.
Fold in coconut. Pour cake mixture over pineapple.
- Bake at 350 degrees F for 40 minutes. Should be springy to touch. Invert immediately on a plate.
Topping
- Beat together cream and pina colada. Serve over warm cake.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.