Tropical Pineapple Upside Down Cake Recipe
This Tropical Pineapple Upside Down Cake gives the classic dessert a sunny island twist with caramelized brown sugar, juicy pineapple, macadamia nuts, and coconut. Made with a cake mix for ease, it’s rich, moist, and bursting with tropical flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12-15 slices
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 1/2 sticks butter
3/4 cup 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
1 package white or yellow cake mix
3 eggs, beaten
1/3 cup coconut oil or macadamia oil
1 cup pineapple or guava juice
Instructions
- 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 evenly across the bottom of the pan. Place in the oven for about 10 minutes until fully melted, watching carefully to prevent burning.
- Remove the pan from the oven and sprinkle the brown sugar evenly over the melted butter. Use a fork to mix thoroughly until slightly runny, then spread evenly.
- Arrange the pineapple evenly over the sugar mixture. Sprinkle chopped macadamia nuts over the pineapple, then add the coconut on top. Press lightly to settle into the sugar mixture.
- In a mixing bowl, combine the cake mix, beaten eggs, pineapple or guava juice, and oil. Beat with an electric mixer on high speed until the batter is light and fluffy.
- Pour the batter evenly over the prepared topping and smooth the top with a spatula.
- Bake according to cake mix package directions, about 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and run a butter knife around the edges. Let sit for 5 minutes only.
- Place a serving plate larger than the pan over the top and carefully flip the cake. Let the pan rest briefly upside down, then lift off and serve warm or cooled.
Notes
- Substitute half the pineapple juice with guava juice for extra tropical flavor.
- Add maraschino cherries between pineapple pieces for a classic look.
- Use crushed pineapple for a more even fruit layer.
- Swap macadamia nuts with pecans or walnuts if desired.
- Sprinkle a pinch of sea salt over the topping to enhance caramel flavor.
- Store covered at room temperature for up to 2 days or refrigerate up to 5 days.
- Freeze tightly wrapped slices for up to 2 months and thaw before reheating.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 34 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
