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Tropical Pineapple Upside-Down Cake

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
65 min
SERVINGS
12 servings
Dessert
Tropical Pineapple Upside-Down Cake
Ingredients
  • 1/2 cup butter, melted
  • 1 1/2 cups brown sugar
  • 8 canned sliced pineapple rings (drain and reserve juice)
  • 1/2 cup chopped macadamia nuts
  • 1/2 cup flaked coconut, divided
  • 2 canned sliced pineapple rings, chopped
  • 12 maraschino cherries
  • 1/2 cup reserved pineapple juice
  • 1/2 cup coconut water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 ripe banana, mashed
  • 1 (18.25 ounce) package white cake mix
Instructions
1
Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius for a more precise measurement.
2
Melt butter in the microwave or on the stovetop, then pour it into a 9x13-inch baking dish. Evenly distribute the melted butter across the bottom of the dish.
3
Arrange pineapple rings in two neat rows within the baking dish, leaving a small border around the edges.
4
Sprinkle nuts, 1/4 cup of shredded coconut, and chopped pineapple evenly between the rows of pineapple rings. Place a cherry at the center of each pineapple ring, then scatter the remaining 4 cherries over the coconut mixture.
5
In a large mixing bowl, whisk together pineapple juice, coconut water, oil, and eggs until well combined. Add mashed banana, white cake mix, and the remaining 1/4 cup of coconut until you have a smooth batter.
6
Pour the prepared batter slowly into the baking dish, making sure to cover the entire surface.
7
Bake the cake in a preheated oven for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
8
Allow the cake to cool in the baking dish for 10 minutes, then carefully run a paring knife around the edges to loosen it.
9
Cover the baking dish with a large serving plate, and invert the cake onto the plate so that pineapple slices face upwards.
10
Note: Be patient and let the cake cool completely before serving to ensure it's at its best.