Ingredients
12
12 servings
- •0.5 cup butter, melted
- •1.5 cups brown sugar
- •8 canned sliced pineapple rings (drain and reserve juice)
- •0.5 cup chopped macadamia nuts
- •0.5 cup flaked coconut, divided
- •2 canned sliced pineapple rings, chopped
- •12 maraschino cherries
- •0.5 cup reserved pineapple juice
- •0.5 cup coconut water
- •0.33333334326744 cup vegetable oil
- •3 eggs
- •1 ripe banana, mashed
- •1 (18.25 ounce) package white cake mix
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour melted butter into a 9x13-inch baking dish. Sprinkle brown sugar evenly over butter. Arrange pineapple rings in 2 rows in the baking dish.
- Sprinkle nuts, 1/4 cup coconut, and chopped pineapple between the rows of pineapple rings. Place a cherry in each pineapple ring, then scatter remaining 4 cherries over coconut mixture. Set the baking dish aside.
- Whisk together pineapple juice, coconut water, oil, and eggs in a large bowl. Stir in mashed banana, white cake mix, and remaining 1/4 cup coconut until well blended. Pour batter slowly into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Allow cake to cool in the baking dish for 10 minutes, then run a paring knife around the edges.
- Cover the baking dish with a large serving plate and invert cake onto the plate so pineapple slices face up.
Nutritional Facts
Per 12 servings
- Calories: 501
- Carbohydrate: 72g
- Fat: 24g
- Fiber: 4g
- Protein: 4g
- Sugar: 52g
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