Hawaiian Pineapple Upside Down Cake
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
39
Spice
54
Sweetness
58
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Butter (melted)1.5 cups
Brown Sugar1 cup
Macadamia Nut (chopped)1 cup
Flaked Coconut (divided)1 cup
Vegetable Oil3
EggsDirections:
1
Preheat an oven to 350 degrees F (175 degrees C)
2
Pour the melted butter into a 9x13-inch baking dish
3
Sprinkle the brown sugar evenly over the butter
4
Arrange 8 pineapple rings in two rows in the baking dish
5
Sprinkle the macadamia nuts, half of the flaked coconut, and 2 chopped pineapple slices between the rows of pineapple rings
6
Place a maraschino cherry in each pineapple ring, then scatter the remaining cherries over the coconut mixture
7
Set baking dish aside
8
Whisk together the pineapple juice, coconut water, vegetable oil, and eggs in a large bowl
9
Stir in the mashed banana, yellow cake mix, and remaining flaked coconut until well blended
10
Slowly pour the batter into the prepared baking dish
11
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes
12
Cool in the pan for 10 minutes, then run a paring knife between the cake and the edge of the pan
13
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