Follow these steps for perfect results
butter
melted
brown sugar
canned sliced pineapple rings
drained
macadamia nuts
chopped
flaked coconut
divided
canned sliced pineapple rings
chopped
maraschino cherries
pineapple juice
reserved
coconut water
vegetable oil
eggs
banana
mashed
white cake mix
Preheat oven to 350°F (175°C).
Melt butter in a 9x13-inch baking dish.
Sprinkle brown sugar evenly over melted butter.
Arrange 8 pineapple rings in two rows in the baking dish.
Sprinkle macadamia nuts, half of the flaked coconut, and chopped pineapple between pineapple rings.
Place a maraschino cherry in each pineapple ring and scatter remaining cherries over coconut.
Whisk pineapple juice, coconut water, vegetable oil, and eggs in a bowl.
Stir in mashed banana, cake mix, and remaining coconut until blended.
Pour batter into the prepared baking dish.
Bake for 45 minutes, or until a toothpick comes out clean.
Cool in pan for 10 minutes.
Run a knife around the edge of the pan.
Invert onto a serving plate to display pineapple slices.
Expert advice for the best results
Ensure the pineapple is well-drained to avoid a soggy cake.
Use a good quality cake mix for best results.
Everything you need to know before you start
15 minutes
Can be made a day ahead
Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Serve warm
Top with whipped cream
Add a scoop of vanilla ice cream
Light and sweet, complements the cake.
Discover the story behind this recipe
Popularized in Hawaii, blending tropical flavors with classic cake.
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