Pineapple upside down cake is a favorite across the world, but we wanted to put a real island spin on it – and boy is it amazing! Knowing that the crunchy topping is the best part, we’ve doubled the sugar and butter – making it a gooey, yummy treat everyone should enjoy….

Yes, we used a cake mix! One of the beauties of this particular recipe is that it is so easy and incredible to boot! For a wonderful homemade cake recipe click here

INGREDIENTS

Topping:

1 ½ sticks of butter

¾ cups brown sugar, packed

16 ounces pineapple, cut into 1” x 1” x 1/2” cubes – or substitute 1 can pineapple slices in unsweetened pineapple juice 

HINT: Use canned juice for cake mix – and if necessary, add enough water to measure 1 cup

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 (you can substitute vegetable oil, but why?)

1 cup pineapple or guava juice (can be the drained juice from canned pineapple)

If using canned pineapple, drain pineapple juice for cake mix

Add the juice to your cake mix instead of water

Instructions:

1. Preheat oven to 350^o (325^o for dark pans).

2. Butter the sides of a 9 x 13 pan.

3. Cut the butter into small pieces and distribute across the bottom of the pan.

4. Place pan in oven for approximately 10 minutes or until melted. Watch carefully so that it does not burn.

5. Remove from oven and sprinkle brown sugar evenly inside pan. Mix butter and brown sugar thoroughly with a fork. Mixture should be slightly runny. Use the fork to spread the mixture out evenly.

6. Place the pineapple along the bottom. Evenly sprinkle macadamia nuts. Now sprinkle coconut on top and press lightly into sugar mixture.

7. Pour cake mix into a mixing bowl. Add beaten eggs, pineapple or guava juice and oil. With an electric mixer, place on high and beat until fluffy.

8. Pour cake batter into pan. Spread out evenly using a spatula. Place in oven.

9. Bake as directed on package (usually around 30 – 40 minutes).

10. Take out of oven. Run a butter knife around the edge to loosen. Let sit for 5 minutes (no more).

11. Place a serving plate that is wider than the dimension of the pan over the pan and flip the cake ).  Leave the pan for just a moment to be sure that it had time to separate from the pan. Lift off pan.(HINT: When you don’t have a big enough plate, cutting boards work nicely)

12. Serve hot or cold.

13. Store covered in a dry place or in the fridge.