Rootitoot Piña Colada Upside Down Cake
For a plain Pineapple Upside Down Cake, omit the coconut and replace the coconut extract with vanilla.
Ingredients
| 1 1/2 tablespoons | 23 ml | butter, softened (for topping) |
| 3 tablespoons | 45 ml | packed brown sugar (for topping) |
| 8-10 | pecan halves or maraschino cherries (for topping) | |
| 4 | pineapple rings or chunks, reserve juice (for topping) | |
| 1 3/4 cups | 420 ml | sifted flour (sift before measuring) |
| 2 teaspoons | 10 ml | baking powder |
| 1/4 teaspoon | 1.3 ml | baking soda |
| 1/4 teaspoon | 1.3 ml | salt |
| 6 1/2 tablespoons | 98 ml | butter, room temperature |
| 3/4 cup | 180 ml | sugar |
| 1 | large egg | |
| 1 | egg yolk | |
| 1 teaspoon | 5 ml | coconut extract |
| 1 cup | 240 ml | pineapple juice (sub 1/4 cup rum for part of the juice for a real Piña Colada cake) |
| 1/2 cup | 120 ml | coconut, toasted |
Instructions
Make topping: Spray a 7-inch pan (cheesecake pan) with cooking spray. If you're using a cheesecake pan, wrap the outside with tinfoil to prevent leakage. Drain the pineapple well and save the juice. Mix together the softened butter and brown sugar with a fork and sprinkle it all over the bottom of the pan. Arrange the pineapple and the pecans or maraschino cherries in a pretty pattern and set it aside. Stir together the sifted flour, baking powder, baking soda and salt. Beat the softened butter and sugar until light and fluffy. Add the egg and the egg yolk and beat well. Add coconut extract and the pineapple juice. It might look kind of curdled but don't worry about it. Add the dry ingredients and blend just until incorporated. Fold in the coconut. Gently spoon the batter over the pineapple in the pan and spread it evenly. Spray some tin foil with cooking spray and cover the pan, oiled side down. Put 1 1/2 cups water and the trivet in the Instant Pot. Put the cake on the trivet and close the lid. Make sure the valve is set to Sealing. Push the Pressure Cook (or Manual) button. Adjust time using the + and - buttons to get to 55 minutes for a 7-inch pan, 65 for a 6-inch pan. When it beeps that it's done, leave it for 10 minutes natural release. Flip the valve from Sealing to Venting for a quick release. When the pin drops, open the lid and remove the cake. Let it cool in the pan for about 10 minutes and then run a knife around the edge. Cover the pan with a plate and flip it upside down. Carefully remove the pan to reveal your masterpiece. Serve warm with whipped cream or ice cream: vanilla, coconut or pineapple. Or... what the heck...all three.