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    You are in: Home / Recipes / Upside Down Pina Colada Cake Recipe
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    Upside Down Pina Colada Cake

    Average Rating:

    2 Total Reviews

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    • on September 30, 2007

      We liked this okay, but it wasn't alot to it other than the fruit on top. It was definetly better cold. It probably would have been much better with the suggestion from Bobbi Cat, by adding the butter and brown sugar to the pan and by using the juice to replace the water. I may give it another try that way beings my Dh loves Pineapple Upside Down Cake. Thank you Larkspur Lily. PAC Fall '07

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    • on September 07, 2005

      This cake was fabulous. my family loved it. I made the following changes: spread 2 tbsp margarine on the bottom of the pan, sprinkled approx. l/2 cup of brown sugar over the margarine and about 1/4 cup of grated coconut. For the cake I substituted pineapple juice for the water and 1/3 cup of applesauce for the oil. My pan was a bit smaller so I only needed a 15 oz can of pineapples and had enough batter, pineapple & cherries left over to make a small loaf cake. This was super easy to make, pretty presentation and delicious. This is a keeper. Thanks for the recipe.

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    Nutritional Facts for Upside Down Pina Colada Cake

    Serving Size: 1 (161 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 426.3
     
    Calories from Fat 220
    51%
    Total Fat 24.5 g
    37%
    Saturated Fat 12.7 g
    63%
    Cholesterol 53.7 mg
    17%
    Sodium 305.3 mg
    12%
    Total Carbohydrate 49.7 g
    16%
    Dietary Fiber 4.6 g
    18%
    Sugars 29.7 g
    119%
    Protein 5.0 g
    10%

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