Piña Colada Pineapple Upside Down Cake Recipe

Weve simplified this spectacular tropical bake by using store-bought cake mix - its a retro revival.

The ingredient of Pia Colada Pineapple Upside Down Cake Recipe

• 60g butter at room temperature plus 1 tsp extra
• 440g can pineapple slices in juice drained
• 6 red glacu00e9 cherries plus 12 extra red glacu00e9 cherries
• 440g packet butter cake mix
• 2 eggs
• 160ml 2 3 cup milk
• 60ml 1 4 cup malibu
• 300ml carton thickened cream whipped to firm peaks

The Instruction of pia colada pineapple upside down cake recipe

• preheat oven to 170u00b0c 150u00b0c fan forced grease a round 20cm base measurement cake pan and line base with baking paper heat a large frying pan over medium heat add the extra 1 tsp of butter to the pan and swirl to coat cook the pineapple slices for 1 2 minutes on one side only or until slightly golden arrange over base of the prepared pan golden side down place a glacu00e9 cherry into the centre of each pineapple ring
• place cake mix reserve the icing for another use eggs milk and butter in a bowl use electric beaters to beat on low speed until just combined increase speed to medium and beat for 2 minutes pour over the pineapple and smooth the surface bake for 50 minutes or until cake springs back in the centre when lightly touched set aside in the pan for 10 minutes run a knife around the edge of the cake then turn out onto a wire rack to cool completely
• carefully cut the cake in half horizontally use a pastry brush to brush malibu over the cut side of the base and over the pineapple on the top of the other half
• spoon or pipe whipped cream over the base and add extra glacu00e9 cherries around the side to decorate carefully replace the top and cut into wedges to serve

Nutritions of Pia Colada Pineapple Upside Down Cake Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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