Hawaiian Pineapple Upside-Down Cake

This pineapple upside-down cake recipe features coconut flakes, cherries, banana, and macadamia nuts for a gorgeous and delicious tropical dessert.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 501 Calories

Ingredients

• 3 eggs
• 12 maraschino cherries
• 1 (18.25 ounce) package white cake mix
• 1 ripe banana, mashed
• 8 canned sliced pineapple rings (drain and reserve juice)
• 2 canned sliced pineapple rings, chopped
• 0.5 cup butter, melted
• 0.33333334326744 cup vegetable oil
• 1.5 cups brown sugar
• 0.5 cup coconut water
• 0.5 cup chopped macadamia nuts
• 0.5 cup flaked coconut, divided
• 0.5 cup reserved pineapple juice

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Cover the baking dish with a large serving plate and invert cake onto the plate so pineapple slices face up.