hawaiian pineapple upside down cake

Ingredients

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

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 2 hrs 5 mins


• preheat an oven to 350 degrees f (175 degrees c).
• pour the melted butter into a 9x13-inch baking dish.
• sprinkle the brown sugar evenly over the butter.
• arrange 8 pineapple rings in two rows in the baking dish.
• sprinkle the macadamia nuts, half of the flaked coconut, and 2 chopped pineapple slices between the rows of pineapple rings.
• place a maraschino cherry in each pineapple ring, then scatter the remaining cherries over the coconut mixture. set baking dish aside.
• 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.
• slowly pour the batter into the prepared baking dish.
• 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.
• cover the cake pan with a large serving plate, and invert it to tip the cake out of the pan and the plate with the pineapple slices showing.