Piña Colada Mini Cakes

Name: Piña Colada Mini Cakes
Prep time: 15M
Total time: 40M
Yield: 12 Servings
Ingredients: ⅓ cup Piña Colada Mini Cakesbutter; ¾ cup Piña Colada Mini Cakespacked brown sugar; 2 tbsp. Piña Colada Mini Cakescorn syrup; 12 Sliced Pineapple in Heavy Syrup; 24 Piña Colada Mini Cakesstemless maraschino cherries, divided; 1 pkg. Piña Colada Mini Cakesyellow cake mix; 1 cup Pineapple Juice; ½ cup Vegetable Oil; 3 Piña Colada Mini Cakeseggs; 2 tsp. Piña Colada Mini Cakeslime zest; 1 cup Cream of Coconut; 1 cup Piña Colada Mini Cakesheavy cream; ¼ cup Piña Colada Mini Cakesicing sugar, sifted (optional); 1 tsp. Lime Juice

Jump to recipe

These adorable mini cakes are an explosion of tropical flavors! Transform Piña Colada – the tropical drink – into a luscious mini upside-down cake! Here, we take the classic Piña Colada flavors – coconut, pineapple – and infuse them into every cake. Top with Coconut Whipped Cream and maraschino cherries.

Total Time

40m

Prep Time:15m

Yields:12 Servings

Save

Ingredients

⅓ cup

butter

¾ cup

packed brown sugar

2 tbsp.

corn syrup

rounds GOYA® Sliced Pineapple in Heavy Syrup , drained

stemless maraschino cherries, divided

1 pkg.
(15.25 oz.)

yellow cake mix

1 cup

(from 33.8 oz.) GOYA® Pineapple Juice

½ cup

GOYA® Vegetable Oil

eggs

2 tsp.

lime zest

For the Frosting:

1 cup

GOYA® Cream of Coconut , refrigerated overnight

1 cup

heavy cream

¼ cup

icing sugar, sifted (optional)

1 tsp.

GOYA® Lime Juice (optional)

Directions

Kitchen View

Step 1

Preheat oven to 350°F. Grease 12 jumbo muffin cups; set aside. In small saucepan set over medium heat, melt butter, brown sugar and corn syrup until brown sugar dissolves and starts to bubble. Spoon evenly into muffin cups. Top with 1 pineapple round; place 1 maraschino cherry in center of pineapple. Set aside.

Step 2

Prepare cake mix according to package directions, substituting pineapple juice for milk or water. Mix in oil, eggs and lime zest. Scoop batter over pineapple, filling cups about two-thirds full.

Step 3

Bake for 20 to 25 minutes or until tester inserted into cakes comes out clean. Transfer to rack; let stand for 5 minutes. Invert gently onto baking sheet so that pineapple rounds are on top; let cool completely.

Step 4

Meanwhile, carefully spoon out firm, hardened layer of coconut cream at top of can into bowl (reserve coconut water for another use). Using electric mixer, beat coconut cream, heavy cream, icing sugar and lime juice until light and fluffy; dollop over cakes. Garnish with remaining maraschino cherries.

Rum Flavor!

For rum flavor, add 1 tsp. rum extract to cake batter or brush cakes with a little dark rum before serving.