Pina Colada Cake (Hybrid Pineapple Upside-Down Cake)

This hybrid pineapple upside-down cake uses crushed pineapple, coconut, and honey, plus a box of yellow cake mix.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 720 Calories

Ingredients

• 3 large eggs
• 1 (8 ounce) jar honey
• 1 (16 ounce) package brown sugar
• 1 (18.25 ounce) box yellow cake mix
• 1 stick unsalted butter
• 1 (8 ounce) package shredded coconut
• 2 (20 ounce) cans crushed pineapple in juice, drained and juice reserved
• 0.33333334326744 cup melted butter

Recipe Instructions

Step 1

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

Step 2

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Step 3

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.

Step 4

Remove baking pan from the refrigerator and cover brown sugar mixture with an even layer of crushed pineapple.

Step 5

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.

Step 6

Pour batter over the crushed pineapple in the baking pan, smoothing to an even layer.

Step 7

Serve while still warm. Cut cake and flip over onto plates, with brown sugar and pineapple on top.