Pina Colada Upside-Down Mini Cakes recipe

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Ingredients

10 pineapple rings in juice
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¾ cup salted butter, melted
⅔ cup white sugar
2 large eggs
½ cup coconut cream
¼ cup whole milk
1 tablespoon coconut extract
2 teaspoons vanilla extract
⅔ cup packed brown sugar
⅓ cup butter, melted
10 maraschino cherries
2 cups heavy whipping cream
1 teaspoon cream of tartar
½ cup confectioners' sugar
¼ cup pineapple juice
3 tablespoons coconut cream
1 tablespoon coconut extract

Nutrition Info

670 calories
carbohydrate: 63.6 g
cholesterol: 155.9 mg
fat: 44.7 g
fiber: 1.3 g
protein: 5.2 g
saturatedFat: 29.1 g
servingSize: -
sodium: 259.1 mg
sugar: 43.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 10 mini cake molds.

  2. Drain pineapple rings, reserving 1/4 cup juice.

  3. Combine flour and baking powder in a small bowl.

  4. Combine 3/4 cup melted butter and white sugar in a large bowl. Beat with an electric mixer on medium speed until well blended, about 3 minutes. Add eggs one at a time. Mix in reserved 1/4 cup pineapple juice, 1/2 cup coconut cream, milk, 1 tablespoon coconut extract, and vanilla extract. Add flour mixture gradually, mixing until batter is smooth.

  5. Mix brown sugar and 1/3 cup melted butter together in a bowl until smooth. Spoon into the bottom of the cake molds. Place 1 pineapple ring in each mold. Place 1 maraschino cherry in the center of each ring.

  6. Divide batter among cake molds using an ice cream scoop.

  7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool to room temperature, about 20 minutes. Run a knife around the rims to loosen cakes, invert gently onto a plate.

  8. Pour heavy cream into a chilled metal bowl. Add cream of tartar. Beat with an electric mixer until almost holding peaks. Add confectioners' sugar gradually, continuing to beat until soft peaks form. Fold in 1/4 pineapple juice, 3 tablespoons coconut cream, and 1 tablespoon coconut extract.

  9. Serve whipped cream alongside cakes.

Recipe Yield

10 mini cakes

Recipe Note

A blend of pineapples and coconut make this scrumptious dessert a crowd pleaser. Adding the whipped cream takes the made-from-scratch yellow cake that much closer to perfection.

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