Hawaiian Pineapple Upside Down Cake Recipe

Name: Hawaiian Pineapple Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

963

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Hawaiian Pineapple Upside Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hawaiian Pineapple Upside Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions