Hawaiian Pineapple Upside Down Cake

Hawaiian Pineapple Upside Down Cake

11 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    2 h 5 m
Kim
Recipe by  Kim

“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. The additions of coconut, banana and macadamia nuts brought the tropics to the recipe. I can't tell you how many people raved at the party. The whole cake is gone.”

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Ingredients

Adjust Servings

Original recipe yields 1 9x13-inch cake

Directions

  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. Set baking dish aside.
  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.
  8. Slowly pour the batter into the prepared baking dish.
  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.
  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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Reviews (11)

Rate This Recipe
zoesmom20
5

zoesmom20

i put the nuts, bananas, the 2 extra pineapples and half the coconut inside the batter ....it came out awesome!!!!

AxaMiller
3

AxaMiller

I made this for my brother and he loved it.

Sharon
2

Sharon

I made this yesterday and my family loved it. I served it semi-warm with a scoop of coconut ice-cream. They all had seconds! I only made half recipe. I used a 9 inch round cake pan and cooked for 40 mins. We didn’t have leftovers. Thanks for posting. That being said I have a few extra comments: The ingredients list said white cake but the narrative said yellow (I used white). Also note that the cake mix size said 18.25 oz but that was slightly larger than the boxes at my market. Finally I would have liked the author to specific sweetened or unsweetened coconut as it is an ingredient I don’t use a lot and questioned it. Given it didn’t specifically say sweetened I assumed un-sweetened which I couldn’t find it at my local market and too lazy to go to a second store so I used sweetened coconut. The cake was sweet but not overly sweet as the other reviewer thought. Finally I personally didn’t prefer the taste of the banana in the recipe but after my family was done they said they didn’t notice.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 506 cal
  • 25%
  • Fat
  • 24.8 g
  • 38%
  • Carbs
  • 69 g
  • 22%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

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Pineapple Upside-Down Cake VII

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