Tropical Pineapple Upside Down Cake Recipe

Why You’ll Love Tropical Pineapple Upside Down Cake Recipe

This cake is all about bold flavor and easy preparation. The buttery brown sugar base caramelizes in the oven, creating a sticky, golden topping that soaks into the fruit and nuts. Pineapple adds bright sweetness, while coconut and macadamia nuts bring texture and a subtle island flair.

You’ll love how approachable this recipe is. Starting with a cake mix saves time without sacrificing taste. Swapping water for pineapple or guava juice infuses every bite with tropical flavor. It’s perfect for family gatherings, potlucks, or anytime you want a dessert that feels special but doesn’t require complicated steps.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Topping
1 ½ sticks of butter
¾ cups brown sugar, packed
16 ounces pineapple, cut into 1-inch 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
⅓ cup coconut oil or macadamia oil
1 cup pineapple or guava juice

Directions

Preheat the oven to 350°F (325°F for dark pans).

Butter the sides of a 9 x 13-inch baking pan. Cut the butter into small pieces and distribute them evenly across the bottom of the pan. Place the pan in the oven for about 10 minutes, or until the butter is fully melted. Watch carefully to prevent burning.

Remove the pan from the oven and sprinkle the brown sugar evenly over the melted butter. Use a fork to thoroughly mix the butter and sugar together. The mixture should be slightly runny. Spread it evenly across the bottom of the pan.

Arrange the pineapple evenly over the sugar mixture. Sprinkle the chopped macadamia nuts over the pineapple, then add the coconut on top. Press lightly so the toppings settle into the sugar mixture.

In a mixing bowl, combine the cake mix, beaten eggs, pineapple or guava juice, and oil. Using an electric mixer, beat on high speed until the batter is light and fluffy.

Pour the batter evenly over the prepared topping in the pan. Smooth the top with a spatula.

Bake according to the cake mix package directions, usually 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and run a butter knife around the edges to loosen it. Let the cake sit for 5 minutes, but no longer.

Place a serving plate larger than the pan over the top and carefully flip the cake. Let the pan rest upside down briefly to ensure the topping releases. Lift off the pan and serve warm or cooled.

Servings and timing

Servings: 12 to 15 slices

Preparation time: 20 minutes
Cooking time: 30 to 40 minutes
Total time: Approximately 1 hour

Variations

For extra tropical flavor, substitute half the pineapple juice with guava juice in the batter.

Add a few maraschino cherries between pineapple pieces for a colorful, classic look.

Use crushed pineapple instead of chunks for a more even fruit layer.

Swap macadamia nuts for pecans or walnuts if preferred.

Sprinkle a pinch of sea salt over the topping before adding the fruit to enhance the caramel flavor.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days. For longer storage, keep it covered in the refrigerator for up to 5 days.

To reheat, warm individual slices in the microwave for 15 to 20 seconds. For larger portions, cover loosely with foil and warm in a 300°F oven until heated through.

FAQs

Can I use canned pineapple instead of fresh?

Yes, canned pineapple works perfectly. Just be sure to drain it well and reserve the juice for the cake batter.

Can I make this cake ahead of time?

Absolutely. You can bake it a day in advance and store it covered. Many people find the flavor deepens after resting overnight.

What if I don’t have macadamia nuts?

You can substitute pecans, walnuts, or leave the nuts out entirely.

Can I use a different cake mix flavor?

Yes, white or yellow cake mix works best, but a butter or pineapple-flavored mix would also be delicious.

Why do I need to flip the cake while it’s still warm?

Flipping the cake while warm helps prevent the caramelized topping from sticking to the pan.

Can I make this cake in a round pan?

Yes, you can use two 9-inch round pans. Adjust baking time as needed and monitor closely.

How do I prevent the topping from sticking?

Be sure to butter the sides well and flip the cake within 5 minutes of removing it from the oven.

Can I freeze this cake?

Yes, wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before reheating.

What oil works best in this recipe?

Coconut oil or macadamia oil enhances the tropical flavor, but vegetable oil can be used if needed.

Is this cake very sweet?

It is rich and sweet due to the caramel topping, but the fruit and nuts help balance the flavor.

Conclusion

This Tropical Pineapple Upside Down Cake brings together buttery caramel, juicy pineapple, crunchy macadamia nuts, and sweet coconut in one irresistible dessert. It’s easy enough for weeknights yet impressive enough for celebrations. With its gooey topping and moist, flavorful crumb, this island-inspired cake is sure to become a favorite in your home.