Pina Colada Cake (Hybrid Pineapple Upside-Down Cake)
Description
This hybrid pineapple upside-down cake uses crushed pineapple, coconut, and honey, plus a box of yellow cake mix.
Ingredients
•
1 stick unsalted butter
•
1 (16 ounce) package brown sugar
•
2 (20 ounce) cans crushed pineapple in juice, drained and juice reserved
•
1 (18 1/4 ounce) box yellow cake mix
•
3 large eggs
•
1/3 cup melted butter
•
1 (8 ounce) jar honey
•
1 (8 ounce) package shredded coconut
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Heat a 9x13-inch glass baking pan over low heat on the stove. Add 1 stick butter and heat until melted, about 5 minutes. Remove from heat and cover with brown sugar, mashing it into the butter using a fork. Let cool and refrigerate baking pan until butter hardens, about 15 minutes.
3
Remove baking pan from the refrigerator and cover brown sugar mixture with an even layer of crushed pineapple.
4
Blend cake mix, 1 cup reserved pineapple juice, eggs, and 1/3 cup melted butter together in a large bowl using an electric mixer until moistened. Beat on low speed for 2 additional minutes and allow batter to thicken, about 3 minutes. Add honey and coconut.
5
Pour batter over the crushed pineapple in the baking pan, smoothing to an even layer.
6
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
7
Serve while still warm. Cut cake and flip over onto plates, with brown sugar and pineapple on top.