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
- 1 (8 ounce) jar honey
- 1 (8 ounce) package shredded coconut
What Makes This Recipe So Great
Tips To Improve This Recipe
- Make sure to evenly coat the bottom of the pan with butter and brown sugar to create a perfect caramel layer.
- Allow the cake to cool slightly before inverting to keep the topping intact.
Step 1
Preheat your oven to 350°F (175°C). Place a 9x13-inch glass baking dish on the stove over low heat and melt one stick of butter in it—it should take about 5 minutes. Once melted, take it off the heat and sprinkle brown sugar over the butter, pressing it down gently with a fork to mix them together. Let this cool, then pop the pan into the fridge for about 15 minutes so the butter firms up.
Step 2
When the brown sugar layer is set, spread a nice even layer of crushed pineapple on top. In a large bowl, combine the cake mix, one cup of the reserved pineapple juice, eggs, and 1/3 cup of melted butter. Use an electric mixer to blend everything until it’s just combined, then keep beating on low for another couple of minutes. Let the batter sit for a few minutes to thicken up, then stir in the honey and shredded coconut.
Step 3
Pour the batter over the pineapple in the pan, smoothing it out so it’s even. Bake in the oven for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. When it’s done, let the cake cool just a bit, then carefully flip it onto a serving plate so the pineapple and brown sugar are on top. Serve warm and enjoy!
