Hawaiian Pineapple Upside Down Cake

Ingredients

  • ½ cup butter, melted
  • 1 ½ cups brown sugar
  • 8canned sliced pineapple rings (drain and reserve juice)
  • ½ cup chopped macadamia nuts
  • ½ cup flaked coconut, divided
  • 2canned sliced pineapple rings, chopped
  • 12maraschino cherries
  • ½ cup reserved pineapple juice
  • ½ cup coconut water
  • ⅓ cup vegetable oil
  • 3eggs
  • 1ripe banana, mashed
  • 1 (18.25 ounce) package white cake mix
  • Directions

  • Step 1

    Preheat an oven to 350 degrees F (175 degrees C).

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  • Step 2

    Pour the melted butter into a 9×13-inch baking dish.

  • Step 3

    Sprinkle the brown sugar evenly over the butter.

  • Step 4

    Arrange 8 pineapple rings in two rows in the baking dish.

  • Step 5

    Sprinkle the macadamia nuts, half of the flaked coconut, and 2 chopped pineapple slices between the rows of pineapple rings.

  • Step 6

    Place a maraschino cherry in each pineapple ring, then scatter the remaining cherries over the coconut mixture. Set baking dish aside.

  • Step 7

    Whisk together the pineapple juice, coconut water, vegetable oil, and eggs in a large bowl. Stir in the mashed banana, yellow cake mix, and remaining flaked coconut until well blended.

  • Step 8

    Slowly pour the batter into the prepared baking dish.

  • Step 9

    Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then run a paring knife between the cake and the edge of the pan.

  • Step 10

    Cover the cake pan with a large serving plate, and invert it to tip the cake out of the pan and onto the plate with the pineapple slices showing.

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