Pina Colada Cake (Hybrid Pineapple Upside-Down Cake)

Ingredients

• 1 stick unsalted butter
• 1 package brown sugar , 16 ounce
• 2 cans crushed pineapple in juice , 20 ounce
• 1 box yellow cake mix , 18.25 ounce
• 3 large eggs
• 0.33 cups melted butter
• 1 jar honey , 8 ounce
• 1 package shredded coconut , 8 ounce

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Heat a 9x13-inch glass baking pan over low heat on the stove. Add 1 stick butter and heat until melted, about 5 minutes. Remove from heat and cover with brown sugar, mashing it into the butter using a fork. Let cool and refrigerate baking pan until butter hardens, about 15 minutes.

3. 3

   Remove baking pan from the refrigerator and cover brown sugar mixture with an even layer of crushed pineapple.

4. 4

   Blend cake mix, 1 cup reserved pineapple juice, eggs, and 1/3 cup melted butter together in a large bowl using an electric mixer until moistened. Beat on low speed for 2 additional minutes and allow batter to thicken, about 3 minutes. Add honey and coconut.

5. 5

   Pour batter over the crushed pineapple in the baking pan, smoothing to an even layer.

6. 6

   Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

7. 7

   Serve while still warm. Cut cake and flip over onto plates, with brown sugar and pineapple on top.