1
cup (from 13.6-oz can) reduced-fat (lite) coconut milk (not cream of coconut)
1/3
cup olive oil
3
eggs
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Steps
1
Heat oven to 350°F. In 13x9-inch (3-quart) glass baking dish, melt butter in oven.
2
Sprinkle brown sugar evenly over melted butter. Sprinkle coconut over brown sugar. Arrange pineapple slices over coconut; press in lightly.
3
In large bowl, beat cake mix, coconut milk, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple slices; spread evenly.
4
Bake 34 to 38 minutes or until toothpick inserted in center comes out clean. Immediately run knife around sides of baking dish to loosen cake. Place heatproof serving plate upside down onto baking dish; turn plate and baking dish over. Leave baking dish over cake 5 minutes to let brown sugar mixture drizzle down onto cake. Remove baking dish. Cool 30 minutes. Serve warm or cool. Store loosely covered at room temperature.
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Try adding 1 teaspoon rum extract to the cake batter to play up the piña colada flavors.
Add the leftover coconut milk to a smoothie or soup.
You can substitute vegetable oil for the olive oil in this Piña Colada Upside-Down Cake.
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