Piña Colada Pineapple Upside Down Cake w/a Pineapple Glaze

I was getting out ingredients for my son to make dinner in our Instant Pot and I came across a couple of cans of pineapple chunks that I had bought for the pineapple upside down cupcakes I wanted for my birthday; but my cousin ended up making the cupcakes and getting the ingredients. I also had one of the boxes of cake mix in there as well. I wanted to go ahead and make a cake, just because. So I decided that I would go ahead and make a pineapple upside down cake. However, I thought it would be a little different to make it a Piña Colada Pineapple Upside Down cake.

Before I even get started with the recipe I wanted to make sure you guys understand that this recipe is listed in my easy meals section. However, to satisfy everyone I have added the "from scratch" recipe at the bottom.

Ingredients

Cake
1 box of white or yellow cake mix
3 eggs
1/4 cup of organic, virgin, unrefined, cold pressed coconut oil, melted (important)
2-20oz cans of  pineapple chunks
1 cup of the juice from the can of pineapples

Glaze
2 cups of powdered sugar
1/4 cup of pineapple juice from the can of pineapples

Directions

Cake
Preheat oven to 350 degrees.

Pour the juice from both cans of pineapples in a bowl. Set pineapples aside. Mix box cake mix, eggs, one cup of juice from the can of pineapples and coconut oil until smooth.

Coat an entire 9x13 or 9 inch round cake pan with coconut oil then Dust lightly with flour.

Strain any excess juice off of the pineapples and spread them along the bottom of your cake pan. Pour your cake mix on top coat evenly.

Bake for 35 to 40 minutes.

Once your cake has completed baking allowed to sit for 20 minutes until cool. Flip your cake upside down on a plate or cake dish. At this point your pineapples should be on top.

Glaze
Mix 2 cups of powdered sugar and 1/4 cup of the pineapple juice in a bowl. You can add more juice to reach the consistency that you prefer.

Pour glaze on top of your cake.

Enjoy

*FROM SCRATCH CAKE RECIPE*

Ingredients

1/4 cup of organic, virgin, unrefined, cold pressed coconut oil, melted (important)
1 cup brown sugar
3 eggs
1 cup sugar
1 teaspoon vanilla
1 1⁄2 cups flour
2 teaspoons baking powder
1⁄4 teaspoon salt
2-20oz cans of  pineapple chunks
2 cups of the juice from the can of pineapples (divided).

Directions

Preheat oven to 350 degrees.

Pour the juice from both cans of pineapples in a bowl. Set pineapples aside. Mix 1 cup of the pineapple juice and the remaining of the ingredients in a bowl until smooth. DO NOT ADD PINEAPPLES TO MIX.

Coat an entire 9x13 or 9 inch round cake pan with coconut oil then Dust lightly with flour.

Strain any excess juice off of the pineapples and spread them along the bottom of your cake pan. Pour your cake mix on top coat evenly.

Bake for 35 to 40 minutes.

Once your cake has completed baking allowed to sit for 20 minutes until cool. Flip your cake upside down on a plate or cake dish. At this point your pineapples should be on top.

Glaze

Mix 2 cups of powdered sugar and 1/4 cup of the pineapple juice in a bowl. You can add more juice to reach the consistency that you prefer.

Pour glaze on top of your cake.

Enjoy

And...It Is What It Is!