Piña Colada Upside-Down Cake
A classic is reinvented with fresh pineapple, toasted coconut and a delicious secret ingredient: coconut milk.
- 1/4 cup (50 mL) butter (1/2 stick)
- 1 cup (250 mL) packed dark brown sugar
- 1 medium pineapple
- 1/2 cup (125 mL) maraschino cherries (15-20 cherries)
- 1 pkg (18.25 oz/510 g) yellow cake mix
- 3 eggs
- 1 can (14 oz or 398 mL) unsweetened coconut milk
- 1 tsp (5 mL) rum extract
- 1/2 cup (125 mL) sweetened flaked coconut
Preheat oven to 350°F (180°C). Melt butter in Executive (12-in./30-cm) Skillet over low heat (do not use stainless cookware). Brush sides of Skillet with butter using Chef's Silicone Basting Brush. Remove from heat; sprinkle brown sugar over butter and set aside.
Slice top and bottom off of pineapple using Santoku Knife, creating a flat base. Stand pineapple upright; use Pineapple Wedger to core and peel. Cut each pineapple half crosswise into 12 slices (24 total). Arrange 22 of the pineapple slices around outer edge of Skillet; place two pineapple slices in center, forming a ring. Place one cherry in center of pineapple ring and additional cherries around outside of ring.
Combine cake mix, eggs, coconut milk and rum extract in Stainless (4-qt./4-L) Mixing Bowl; whisk until well blended. Carefully pour batter over pineapple in Skillet.
Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Meanwhile, place coconut into Small Micro-Cooker®; microwave on HIGH 2-3 minutes or until toasted, stirring after each 10-second interval. Remove cake from oven to Stackable Cooling Rack; cool 5 minutes. Invert cake onto Simple Additions® Large Round Platter; gently press coconut around top edge and sides of cake.
- 16 servings
Nutrients per serving:
Calories 330, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 45 mg, Carbohydrate 53 g, Protein 4 g, Sodium 250 mg, Fiber 1 g