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Leave the pan for just a moment to be sure that it had time to separate from the pan. Place a serving plate that is wider than the dimension of the pan over the pan and flip the cake ).Run a butter knife around the edge to loosen. Bake as directed on package (usually around 30 – 40 minutes).With an electric mixer, place on high and beat until fluffy. Add beaten eggs, pineapple or guava juice and oil. Now sprinkle coconut on top and press lightly into sugar mixture. Use the fork to spread the mixture out evenly. Mix butter and brown sugar thoroughly with a fork. Remove from oven and sprinkle brown sugar evenly inside pan.Watch carefully so that it does not burn. Place pan in oven for approximately 10 minutes or until melted.Cut the butter into small pieces and distribute across the bottom of the pan.Preheat oven to 350 o (325 o for dark pans).HINT: Use canned juice for cake mix – and if necessary, add enough water to measure 1 cup 1 cup chopped macadamia nuts 1 cup freshly grated or packaged coconutĬake: 1 package white or yellow cake mix 3 eggs, beaten 1/3 cup coconut oil or macadamia oil (you can substitute vegetable oil, but why?) 1 cup pineapple or guava juice (can be the drained juice from canned pineapple)Īdd the juice to your cake mix instead of water Yes, we used a cake mix! One of the beauties of this particular recipe is that it is so easy and incredible to boot! For a wonderful homemade cake recipe click here INGREDIENTS Topping: 1 ½ sticks of butter ¾ cups brown sugar, packed 16 ounces pineapple, cut into 1” x 1” x 1/2” cubes – or substitute 1 can pineapple slices in unsweetened pineapple juice Pineapple upside down cake is a favorite across the world, but we wanted to put a real island spin on it – and boy is it amazing! Knowing that the crunchy topping is the best part, we’ve doubled the sugar and butter – making it a gooey, yummy treat everyone should enjoy….
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