HAWAIIAN PINEAPPLE UPSIDE DOWN CAKE
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.
Provided by Kim
Categories Desserts Cakes Upside-Down Cake Recipes Pineapple Upside-Down Cake Recipes
Time 2h5m
Yield 12
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 505.6 calories, Carbohydrate 69 g, Cholesterol 66.8 mg, Fat 24.8 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 8.3 g, Sodium 383.9 mg, Sugar 53.3 g
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