Hawaiian Pineapple Upside-Down Cake
Description
This pineapple upside-down cake recipe features coconut flakes, cherries, banana, and macadamia nuts for a gorgeous and delicious tropical dessert.
Ingredients
•
1/2 cup butter, melted
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1 1/2 cups brown sugar
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8 canned sliced pineapple rings (drain and reserve juice)
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1/2 cup chopped macadamia nuts
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1/2 cup flaked coconut, divided
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2 canned sliced pineapple rings, chopped
•
12 maraschino cherries
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1/2 cup reserved pineapple juice
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1/2 cup coconut water
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1/3 cup vegetable oil
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3 eggs
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1 ripe banana, mashed
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1 (18 1/4 ounce) package white cake mix
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Pour melted butter into a 9x13-inch baking dish. Sprinkle brown sugar evenly over butter. Arrange pineapple rings in 2 rows in the baking dish.
3
Sprinkle nuts, 1/4 cup coconut, and chopped pineapple between the rows of pineapple rings. Place a cherry in each pineapple ring, then scatter remaining 4 cherries over coconut mixture. Set the baking dish aside.
4
Whisk together pineapple juice, coconut water, oil, and eggs in a large bowl. Stir in mashed banana, white cake mix, and remaining 1/4 cup coconut until well blended. Pour batter slowly into the prepared baking dish.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Allow cake to cool in the baking dish for 10 minutes, then run a paring knife around the edges.
6
Cover the baking dish with a large serving plate and invert cake onto the plate so pineapple slices face up.