As the summer weather heats up, bring the flavors of Universal’s Volcano Bay home with this recipe for the park’s Chocolate Pineapple Upside Down Cake!
Check out the recipe below:
Chocolate Pineapple Upside Down Cake
Makes 12 mini cakes or one 9×13″ cake
Baker’s Tip: Read the recipe thoroughly so you understand the steps, get all your ingredients prepped and “Mise en Place” (that’s French for “putting in place”) before you start.
- 1/2 cup of room temperature butter
- 1 cup of shredded coconut
- 1/2 cup of corn syrup
- 2 cups of sugar
- 1 3/4 cup of all-purpose flour
- 3/4 cup of cocoa powder
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 2 eggs
- 1 cup of buttermilk (or 1 cup of milk mixed with 1 teaspoon of lemon juice or vinegar)
- 1/2 cup of vegetable or canola oil
- 2 teaspoons of vanilla
- 3/4 cup of water
- 12 canned pineapple rings
- 12 maraschino cherries
For Coconut Smear:
- In an electric mixer using a paddle attachment, combine the ingredients.
- Mix on medium speed for 1-2 minutes until a coarse paste is formed and set aside
For Chocolate Cake:
- Preheat your oven to 350℉.
- Coat 12 three-inch round mini cake pans with non-stick baking spray. (If you don’t have mini cake pans, try using a large ramekin, a large non-stick muffin tin, or making a 9×13 cake instead of individuals.)
- Place 1 pineapple ring in the bottom of each pan, or arrange all 12 rings in your larger cake pan. Then place 1 cherry inside each pineapple ring and drop 1.5 tablespoon of coconut smear on top of each pineapple ring, using a teaspoon to spread the smear evenly.
- To make the cake, combine all dry ingredients, sift or whisk together, and set aside.
- In an electric mixer using a whip attachment, combine eggs, buttermilk, vegetable oil, and vanilla; mix on medium speed until combined.
- Add dry ingredients, mix on low speed for 1 minute, stop the mixer, scrape the sides of the bowl, and mix for an additional 3 minutes on medium speed. Stop the mixer, scrape the sides of the bowl, add water, and mix on low speed for an additional 1 minute.
- Place the mini cake pans evenly on a baking sheet.
- Pour equal amounts of batter on top of each pineapple slice.
- For mini cakes, bake 350℉ for approximately 20 minutes or until the cake is set.
- For a 9×13 pan, bake 350℉ for approximately 40-45 minutes or until the cake is set.
- Remove from the oven and allow to cool for approximately 20 minutes before removing the cakes from their pan(s) and flipping onto a platter or plate.
Baker’s Tip: When removing the cakes form their tins, make sure the pineapple slice is facing up.
You can serve this treat warm or cold. It can be served with fresh fruit, or fruit compote, caramel sauce, chocolate sauce, or your favorite flavor of ice cream.
We want to see your creations if you decide to give this Chocolate Pineapple Upside Down Cake recipe from Volcano Bay a try! Be sure to share photos with us on Twitter at @Attractions.