This tropical twist on a classic cake brings the sweet flavors of pineapple and coconut together in every bite. Perfect for summer gatherings or anytime you want to add a bit of sunshine to your dessert table.
Start by preheating 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.
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.
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!
- Use fresh pineapple for the best flavor and juiciness.
- 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.
This cake combines the tropical sweetness of pineapple and coconut with a moist, tender crumb. It’s a fun twist on classic flavors that instantly brings a vacation vibe to your table. The caramelized pineapple topping adds extra texture and a beautiful presentation.
Serve this cake slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. Garnish with toasted coconut flakes or fresh pineapple slices to enhance the tropical feel. It pairs well with a chilled cup of coffee or a light fruit punch.
Store the cake in an airtight container at room temperature for up to two days. For longer storage, keep it in the refrigerator and bring to room temperature before serving. This cake also freezes well; wrap it tightly and thaw overnight in the fridge.
