Pina Colada Upside-Down Cake

Use up your canned fruit, condensed milk, and coconut milk in this decadent cake.

Number of servings : 9-inch cake

Prep time: 20 minutes

Cooking time: 30-35 minutes

Type of meal : | Cakes | Cakes

Special diet :

Ingredients

1 8 oz. can sliced or crushed pineapple
¼ cup melted butter
¼ cup brown sugar
½ cup unsweetened shredded coconut
1 ½ cups Original Bisquick® mix
¼ cup condensed milk
¼ cup coconut milk
2 tablespoons vegetable oil
1 egg

Directions

  1. Drain pineapple and reserve ¼ cup juice.
  2. Preheat oven to 375 F. Pour melted butter into a 9-inch round cake pan. Sprinkle ¼ cup sugar evenly over butter. Arrange pineapple slices tightly and evenly over sugar, covering as much surface as possible. Sprinkle ¼ cup coconut in an even layer over pineapples.
  3. In a medium bowl, beat remaining ingredients and reserved pineapple juice until well combined. Pour batter into cake pan.
  4. Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; flip cake over plate and remove pan. Let cool for 10 minutes.
  5. Toast remaining coconut in a dry hot pan until golden brown, paying attention not to burn it, and sprinkle on top of cake before serving.

Chef's Tip: Toast remaining coconut in a dry hot pan until golden brown, paying attention not to burn it, and sprinkle on top of cake before serving.

Nutritional information:

Pina Colada Upside-Down Cake
Pina Colada Upside-Down Cake