Hawaiian Pineapple Upside Down Cake

Hawaiian Pineapple Upside Down Cake

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Kim 1

"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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2 h 5 m servings 506 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 69g
  • 22%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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.



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

I made this for my brother and he loved it.

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 fo...

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 ...

i tried it out in advance of our luau to make sure we liked it and boy oh boy, everyone in the house did! So I made it for the luau and it was truly a hit! Love allrecipes!

Made it for a party last night and it was wonderful. I used up all the pineapple rings from the can and followed the recipe on the yellow cake mix box. The recipe called for 3 eggs, 1/2 cup wat...

I made this with 2 gluten free cakes and added applesauce instead of the fat and pineapple juice instead of water it is awesome.

awesome, everyone loved it

What a great recipe,thanks for Sharing :)

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