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Pina Colada Cake (Hybrid Pineapple Upside-Down Cake)
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
68 minutes
Decadent pineapple-coconut cake with a hint of honey made easy with a yellow cake mix.
Ingredients:
  • 1 stick unsalted butter
  • 1 (16 ounce) package brown sugar
  • 2 (20 ounce) cans crushed pineapple in juice, drained and juice reserved
  • 1 (18.25 ounce) box yellow cake mix
  • 3 large eggs
  • 0.33333334326744 cup melted butter
  • 1 (8 ounce) jar honey
  • 1 (8 ounce) package shredded coconut
Instructions:
  • Preheat the oven to 350°F (175°C) to get it nice and toasty for your recipe.
  • Place a 9x13-inch glass baking pan on low heat on the stove. Add 1 stick of butter and melt it for approximately 5 minutes. Take the pan off the heat and spread brown sugar over the butter, blending it in with a fork. Allow the pan to cool and then place it in the refrigerator until the butter solidifies, about 15 minutes.
  • Take the baking pan out of the refrigerator and evenly cover the brown sugar mixture with crushed pineapple.
  • Combine cake mix, 1 cup of reserved pineapple juice, eggs, and 1/3 cup of melted butter in a large bowl. Mix with an electric mixer until moistened. Beat on low speed for 2 minutes, then let batter thicken for about 3 minutes. Stir in honey and coconut for extra flavor.
  • Spread the batter evenly over the crushed pineapple in the baking pan.
  • Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes in the preheated oven.
  • Enjoy the cake warm by flipping it onto plates with a topping of caramelized brown sugar and pineapple.

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