Prep Time::20 mins
Cook Time::45 mins
Additional Time::10 mins
Total Time:: 1 hr 5 mins
Servings::12
Yield::1 (9×13-inch) cake
Ingredients
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½ cup butter, melted
1 ½ cups brown sugar
8 canned sliced pineapple rings (drain and reserve juice)
½ cup chopped macadamia nuts
½ cup flaked coconut, divided
2 canned sliced pineapple rings, chopped
12 maraschino cherries
½ cup reserved pineapple juice
½ cup coconut water
⅓ cup vegetable oil
3 eggs
1 ripe banana, mashed
1 (15.25 ounce) package white cake mix
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Pour melted butter into a 9×13-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.