Pina Colada Upside Down Cake is a fun twist on a classic cake dessert!
An upside down cake with the tropical taste of a pina colada cocktail!
You’re going to love this pina colada upside down cake recipe! We start by making this pina colada upside down cake with rum for a depth of flavor that pairs well with the tropical flavors that we have going on in every bite. Made with pineapple, cherries, coconut, and a soft sugary topping this cake is just too good to pass up! It’s no doubt going to become an instant favorite and classic to enjoy during any occasion and I feel like it’d be especially popular in the summer too!
Pina Colada Pineapple Upside Down Cake
The pineapple coconut upside down cake is made with buttermilk, which keeps it tender and moist all the way through. I used actual rum in the fruity bottom as well as in the cake. The amount of rum used might depend on the taste. I used four tablespoons total, but you can adjust that if you wish. The sweet pineapple and cherries resting in that caramel topping work well to balance the rest of the cake flavors.
- Brown sugar
- Pineapple rings
- Maraschino cherries
- Granulated sugar
- All-purpose flour
- Baking powder
- Baking soda
- Shredded coconut
How to Make Pina Colada Upside Down Cake
- Preheat your oven to 350 degrees F.
- In a small saucepan combine the butter and brown sugar and heat over medium heat until the butter melts and the sugar has dissolved.
- Remove the mixture from the heat and whisk in the rum.
- Place the caramel at the bottom of a 10 inch cast iron skillet.
- Arrange the pineapple rings on top of the caramel and place a cherry inside of each one.
- In a mixing bowl beat together the butter and sugar until creamy.
- Add in the eggs, one at a time, mixing well after each addition.
- Add in the vanilla and rum.
- In another bowl, whisk together the flour, baking powder, salt, and baking soda.
- Slowly add the dry ingredients to the wet ones, alternating with the buttermilk.
- Mix in the coconut.
- Pour the cake batter over the fruit in the skillet.
- Bake in the oven for 40 minutes or until the cake is golden and begins to pull away from the sides of the pan.
- Allow the cake to rest in the skillet for 10 minutes.
- Place a serving tray over the skillet and carefully invert the cake onto the plate.
- Slice and serve.
If you would like to make a non-alcoholic version, then rum extract would be a great substitute.
You can use chopped pineapple instead of rings if desired. The only difference is the presentation of the cake once it’s finished and flipped over.
How long is pineapple upside down cake good for?
After your cake has cooled completely cover it well and place it into the fridge to chill for up to 3 days.
Can I freeze pineapple cake?
Yes, this cake can be frozen in an airtight container for up to 3 months. Simply thaw again before eating.
Can I make pineapple upside down cake on the grill or campfire?
Yes! This recipe can be made over either of those options if you use your cast iron skillet. Set your grill to 350 degrees F (or medium heat) and cook until the top of the cake is set and a toothpick can be inserted and come out clean.
To make it over a campfire, follow along with the directions and use the fire as the heat source to melt the butter and sugar mixture. You will need to keep a close eye on the fire and will need to use indirect heat to cook this cake until a toothpick can be inserted into the center and come out clean. If you have problems with the top of the cake to set, you can place a piece of foil over the top to help trap the heat inside.
Looking for more unique pina colada recipes? Here are some of our favorites!
- Pina Colada Fruit Salad Recipe
- Virgin Pina Colada Recipe
- Pina Colada Energy Balls Recipe (Paleo, Grain Free, Gluten Free)
- Pina Colada Moscow Mule Recipe
- Pina Colada Ice Box No Bake Cake
- Pina Colada Pudding Shots
- 1/4 cup butter
- 3/4 cup brown sugar
- 2 tablespoon rum
- 1 20 oz can pineapple rings, drained
- 8 maraschino cherries
- 1/4 cup softened butter
- 1 1/2 cups sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 2 tablespoon rum
- 1 1/2 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup buttermilk
- 1 cup shredded coconut
- Preheat oven to 350 degrees.
- In a small saucepan, combine the butter and brown sugar.
- Heat the mixture over medium heat until butter melts and sugar has melted.
- Remove mixture from heat and whisk in the rum.
- Place caramel on the bottom of a 10 inch cast iron skillet.
- Arrange pineapple rings on top of caramel and place a cherry inside each pineapple ring.
- In a mixing bowl, beat together the butter and the sugar until creamy.
- Add eggs one at time and then beat in vanilla and the rum.
- In a separate bowl, whisk together the flour, baking powder, salt and baking soda.
- Slowly add dry ingredients to wet ingredients alternately with the buttermilk.
- Mix in the coconut.
- Pour cake over the fruit.
- Bake for 40 minutes or until cake is golden and begins to pull away from the side.
- Allow cake to rest in the skillet for 10 minutes.
- Place a serving tray over the skillet and carefully invert cake onto the plate; serve.
Amount Per Serving Calories 419Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 62mgSodium 261mgCarbohydrates 72gFiber 2gSugar 54gProtein 4g