Pina Colada Cake (Hybrid Pineapple Upside-Down Cake)
This is a hybrid pineapple upside-down cake which I've developed over the years. Instead of pineapple rings, I use crushed pineapple, coconut, and honey. It is very important to cool the mixture of butter and brown sugar before covering it with the rest of the ingredients, preventing the layer of pineapple and the cake mix from mixing prematurely. Makes one 9x13 baking pan.
Recipe Summary
Ingredients
Directions
Cook's Notes:
I prefer yellow cake mix to which you add melted butter and eggs, but you can use a variety of different cakes – white, coconut, or pineapple – providing they are compatible, taste-wise. Some mixes have you add oil, which is okay, but obviously the finished product will not come out as buttery. Instead of water use drained pineapple juice. Do not use full amount of water specified by cake mix, since you will be adding honey later.
Cover leftover cake with aluminum foil and refrigerate. When serving subsequently you should take cake out, let it warm up a bit, and put the baking dish on the stove over low heat to slowly warm up the butter and brown sugar.