Recipe courtesy of Danielle Sepsy
Recipe courtesy of Danielle Sepsy
Watch how to make this recipe.
Piña Colada Upside-Down Cake
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- Level: Intermediate
- Total: 1 hr 20 min
- Active: 40 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 471
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 2 g
- Sugar
- 72 g
- Protein
- 5 g
- Cholesterol
- 80 mg
- Sodium
- 139 mg
Pineapple upside-down cake has been a beloved dessert for generations, thanks to its tropical flavor, caramelized fruit, and eye-catching retro presentation. This version gives the classic a beach vacation with the flavors of a piña colada. Coconut and rum are layered through the cake to complement the sweet pineapple, while homemade maraschino cherries offer a more natural take on the nostalgic garnish. The result is a fun, tropical twist that's just as perfect for a summer celebration as it is for a cozy dessert at home.
- Level: Intermediate
- Total: 1 hr 20 min
- Active: 40 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 471
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 2 g
- Sugar
- 72 g
- Protein
- 5 g
- Cholesterol
- 80 mg
- Sodium
- 139 mg
Ingredients
Caramel and Pineapple:
Cake:
Homemade Maraschino Cherries:
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Directions
- Preheat the oven to 350 degrees F (or 325 degrees F on the convection setting). Heavily grease an 8-inch round cake pan with butter, line the bottom with a round of parchment paper, and then grease the paper with butter again.
- For the caramel and pineapple: Cut the pineapple rings into quarters and arrange the pieces close together but with a little space between each slice in alternating circles starting from the outside working in, in one layer at the bottom of the pan; you may not use all of the pineapple from the can. Place the cherries around the pineapple on the outside and throughout the little spaces. Brush the fruit with the rum.
- Make a dry caramel. In a medium skillet, heat the sugar over medium heat, occasionally swirling the pan until the sugar is melted and amber-colored, about 5 minutes. Immediately pour the caramel over the fruit to evenly cover and set aside.
- For the cake: In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, salt, and nutmeg. Set aside.
- In a stand mixer fitted with the paddle (or in a bowl using a handheld mixer), beat together the butter, sugar, vanilla, and coconut extract until light and fluffy, 5 to 8 minutes. Add the eggs one at a time, beating to just combine after each addition and scraping down the sides of the bowl.
- Add the flour mixture to the butter/sugar mixture and mix on low speed just until combined. Add the coconut and mix one more time until just combined. Spoon the batter evenly over the pineapple in the pan and smooth the surface to cover the pineapple completely. Transfer to the oven and bake 25 to 30 minutes, until the cake is deep golden, springs back to the touch, and a toothpick comes out clean.
- Run a knife around the pan. Protecting your hands with oven mitts or kitchen towels, place a plate or cake stand upside-down on top of the pan and carefully invert the cake. Let the pan sit for about 1 minute, then give the pan a little wiggle and carefully lift it off the cake. Peel off the parchment paper if necessary, revealing the pineapple layer, which will now become the top. If any pieces cling to the pan, take them out and place them back on the cake.
- To serve, slice the cake and serve warm or at room temperature.
Homemade Maraschino Cherries:
- Place the cherries in a sterilized 1-quart canning jar. In a medium saucepan, bring the sugar, lemon zest, and 1/2 cup water to a boil over medium-high heat. Turn off the heat and whisk in the lemon juice, vanilla, and almond extract. Pour the mixture over the cherries and let cool to room temperature. Seal with the lid and refrigerate for at least 1 week, tipping and turning the jar each day to make sure the cherries cure evenly.
