READY IN ABOUT 2¼ hrs

Hawaiian Pineapple Upside Down Cake

Read Reviews (8)

"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." — Kim

Directions

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 onto the plate with the pineapple slices showing.

Kitchen-Friendly View

PREP 20 mins
COOK 45 mins
READY IN 2 hrs 5 mins

Reviews More Reviews

Jul 01, 2012

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

—zoesmom20

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Jun 14, 2012

I made this for my brother and he loved it.

—AxaMiller

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9 Ratings

Jan 28, 2013

Consider yourself warned. This cake is really rich and should be served in small amounts - with just a little bit of barely sweetened whipped cream. I did use yellow cake from scratch as I am not too fond of mixes. My partner who loves all things pineapple, banana, coconut and macadamia nut was in heaven. Luckily, I had the brilliant idea of baking this up in two pans so that he could take one to work with him as we would never be able to eat it all ourselves. Apparently, it disappeared during the morning coffee break. I will likely be making this again.

—Cookin Up A Storm

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Apr 30, 2013

What a great recipe,thanks for Sharing :)

—jennifer

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Apr 01, 2013

My wife just started a new job in Hawaii and it was my time to bring a treat in to work, so something Hawaiian seemed like a natural choice. I've never tried this recipe before so I didn't want to stray too much, but I did buy a "fresh" pineapple and coconut (we live in Kentucky, how fresh could they be?). Anyway it worked pretty well but was way too sweet. I would still use "fresh" coconut and pineapple but leave out 1/3 - 1/2 the brown sugar and substitute more of the "fresh coconut milk for the pineapple juice. BTW, we couldn't taste much bannana, so add 2-3 instead of 1.

—Adrian

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Mar 11, 2013

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.

—Sharon

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Jan 17, 2013

it came out so good it diden't last.

—darren's kitchen

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Sep 16, 2012

This cake was excellent. Made it for a birthday and it lasted less than 2 days.

—Amatkins

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Nutrition

Calories
506 kcal
25%

Carbohydrates
69 g
22%

Cholesterol
73 mg
24%

Fat
24.8 g
38%

Fiber
2 g
8%

Protein
4.4 g
9%

Sodium
384 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Hawaiian Pineapple Upside Down Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 506
Calories from Fat: 224

% Daily Value *
Total Fat 24.8g 38 %
Saturated Fat 8.3g 41 %
Cholesterol 73mg 24 %
Sodium 384mg 15 %
Potassium 207mg 6 %
Total Carbohydrates 69g 22 %
Dietary Fiber 2g 8 %
Protein 4.4g 9 %
** Sugars 53.3g
Vitamin A 6 %
Vitamin C 12 %
Calcium 15 %
Iron 15 %
** Thiamin 19 %
** Niacin 12 %
** Vitamin B6 6 %
** Magnesium 8 %
** Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.