Pineapple Upside Down Cake with Macadamia Nuts and Coconut Recipe
A tropical twist on a classic dessert, this Pineapple Upside Down Cake combines a buttery brown sugar topping with juicy pineapple, crunchy macadamia nuts, and sweet coconut. The moist cake is made with pineapple juice for extra flavor, creating a delightful, moist cake perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Topping
- 1 ½ sticks of butter
- ¾ cups brown sugar, packed
- 16 ounces pineapple, cut into 1” x 1” x ½” cubes or 1 can pineapple slices in unsweetened pineapple juice
- 1 cup chopped macadamia nuts
- 1 cup freshly grated or packaged coconut
Cake
- 1 package white or yellow cake mix
- 3 eggs, beaten
- 1/3 cup coconut oil or macadamia oil (vegetable oil can be substituted)
- 1 cup pineapple or guava juice (can be the drained juice from canned pineapple)
Instructions
- Preheat Oven: Preheat your oven to 350°F (325°F for dark pans) to prepare for baking the cake.
- Prepare Pan with Butter: Butter the sides of a 9 x 13 inch pan. Cut the butter into small pieces and distribute them evenly across the bottom of the pan.
- Melt Butter: Place the pan in the oven for about 10 minutes or until the butter is melted. Watch carefully to ensure the butter does not burn.
- Add Brown Sugar: Remove the pan from the oven and sprinkle the packed brown sugar evenly inside. Mix the butter and sugar together with a fork until slightly runny and spread evenly.
- Arrange Toppings: Place pineapple pieces evenly across the bottom of the pan. Sprinkle the chopped macadamia nuts uniformly on top, then scatter the grated coconut and press lightly into the sugar mixture.
- Mix Cake Batter: In a mixing bowl, combine the cake mix with beaten eggs, pineapple or guava juice, and coconut oil. Beat on high speed with an electric mixer until the batter is fluffy.
- Pour Batter into Pan: Pour the prepared batter evenly over the pineapple topping in the pan. Use a spatula to smooth the surface.
- Bake the Cake: Place the pan in the oven and bake according to the package directions, usually 30 to 40 minutes, until a toothpick inserted in the center comes out clean.
- Cool and Invert: Remove the cake from the oven. Run a butter knife around the edges to loosen it and let it sit for 5 minutes.
- Flip and Serve: Place a serving plate larger than the pan over the cake and carefully invert the pan to release the cake. Lift the pan off gently and serve warm or cold.
- Storage: Store the cake covered in a dry place or in the refrigerator to maintain freshness.
Notes
- Use canned pineapple juice for the cake mix to boost the pineapple flavor; add water as needed to make 1 cup of liquid.
- If a large serving plate is not available, a cutting board may be used to invert the cake.
- Keep a close eye on the butter melting step to prevent burning during preparation.
- Macadamia oil enhances the tropical flavors but can be substituted with vegetable oil if necessary.
- Let the cake sit for no more than 5 minutes after baking before flipping to avoid sticking.
