Pina Colada Upside-down Cake

Pina Colada Upside-down Cake
  • ¼ cup of unsalted butter
  • 1 cup of packed light brown sugar
  • 1 cup of shredded coconut
  • 1 20 oz can of pineapple slices in juice
  • 2 tbls of pineapple juice
  • 1 box vanilla cake mix
  • 1 cup of coconut milk
  • ½ cup of vegetable oil
  • 3 eggs
  1. Preheat oven to 350 degrees.
  2. Put the butter in a 9 x 13 pan and place it in the oven for the butter to melt.
  3. Once the butter is melted remove the pan and sprinkle the brown sugar evenly in the pan then do the same with the coconut.
  4. Cover the bottom with pineapple slices, pressing on each one to set it, and do not overlap them.
  5. In a large mixing bowl, add the cake mix, pineapple juice, coconut milk, oil, and eggs, and mix until well combined. Set aside for 2 mins.
  6. Stir the batter again and then pour it over the pineapples in the pan and spread evenly.
  7. Bake for 40 mins or until a toothpick comes out clean.
  8. Flip the pan onto a cookie sheet and leave it there for 5 mins or so.
  9. Remove the pan and let cool for at least 30 mins before serving.
  10. Store in the refrigerator.