This pineapple upside-down cake recipe features coconut, banana and macadamia nuts for a taste of the tropics. On my way to a Hawaiian-themed party, all I could think of was pineapple upside-down cake. The recipes did not seem Hawaiian enough. I can't tell you how many people raved at the party. The whole cake is gone.
Ingredients
- butter: 0.5 cup (melted)
- ½ cups brown sugar: 1 piece
- canned sliced pineapple rings (drain and reserve juice): 8 piece
- macadamia nuts: 0.5 cup (chopped)
- flaked coconut: 0.5 cup (divided)
- canned sliced pineapple rings: 2 piece (chopped)
- maraschino cherries: 12 piece
- reserved pineapple juice: 0.5 cup
- coconut water: 0.5 cup
- vegetable oil: 0.33333 cup
- eggs: 3 piece
- ripe banana: 1 piece (mashed)
- white cake mix: 1 pack (15.25 ounce pack)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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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.
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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.
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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.
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Cover the baking dish with a large serving plate and invert cake onto the plate so pineapple slices face up.
