Ingredients

• 0.5 cups butter , melted
• 1.5 cups brown sugar
• 8 canneds sliced pineapple rings , drain and reserve juice
• 0.5 cups chopped macadamia nuts
• 0.5 cups flaked coconut , divided
• 2 canneds sliced pineapple rings , chopped
• 12 maraschinos cherries
• 0.5 cups reserved pineapple juice
• 0.5 cups coconut water
• 0.33 cups vegetable oil
• 3 eggs
• 1 ripe banana , mashed
• 1 , 15.25 ounce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour melted butter into a 9x13-inch baking dish. Sprinkle brown sugar evenly over butter. Arrange pineapple rings in 2 rows in the baking dish.
3. 3 Sprinkle nuts, 1/4 cup coconut, and chopped pineapple between the rows of pineapple rings. Place a cherry in each pineapple ring, then scatter remaining 4 cherries over coconut mixture. Set the baking dish aside.
4. 4 Whisk together pineapple juice, coconut water, oil, and eggs in a large bowl. Stir in mashed banana, white cake mix, and remaining 1/4 cup coconut until well blended. Pour batter slowly into the prepared baking dish.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Allow cake to cool in the baking dish for 10 minutes, then run a paring knife around the edges.
6. 6 Cover the baking dish with a large serving plate and invert cake onto the plate so pineapple slices face up.

Nutrition per serving