Desserts Cakes Upside-Down Cake Recipes Pineapple Upside-Down Cake Recipes Pina Colada Cake (Hybrid Pineapple Upside-Down Cake) 4.7 (3) 2 Reviews 2 Photos This is a hybrid pineapple upside-down cake which I've developed over the years. Instead of pineapple rings, I use crushed pineapple, coconut, and honey. It is very important to cool the mixture of butter and brown sugar before covering it with the rest of the ingredients, preventing the layer of pineapple and the cake mix from mixing prematurely. Makes one 9x13 baking pan. Submitted by Jim Esposito Published on March 5, 2020 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 30 mins Additional Time: 18 mins Total Time: 1 hr 8 mins Servings: 12 Yield: 12 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 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 ⅓ cup melted butter 1 (8 ounce) jar honey 1 (8 ounce) package shredded coconut Directions Preheat the oven to 350 degrees F (175 degrees C). 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. Remove baking pan from the refrigerator and cover brown sugar mixture with an even layer of crushed pineapple. 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. Pour batter over the crushed pineapple in the baking pan, smoothing to an even layer. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve while still warm. Cut cake and flip over onto plates, with brown sugar and pineapple on top. Cook's Notes: I prefer yellow cake mix to which you add melted butter and eggs, but you can use a variety of different cakes – white, coconut, or pineapple – providing they are compatible, taste-wise. Some mixes have you add oil, which is okay, but obviously the finished product will not come out as buttery. Instead of water use drained pineapple juice. Do not use full amount of water specified by cake mix, since you will be adding honey later. Cover leftover cake with aluminum foil and refrigerate. When serving subsequently you should take cake out, let it warm up a bit, and put the baking dish on the stove over low heat to slowly warm up the butter and brown sugar. I Made It Print Nutrition Facts (per serving) 720 Calories 31g Fat 111g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 720 % Daily Value * Total Fat 31g 40% Saturated Fat 20g 100% Cholesterol 81mg 27% Sodium 357mg 16% Total Carbohydrate 111g 41% Dietary Fiber 4g 16% Total Sugars 92g Protein 5g 11% Vitamin C 9mg 10% Calcium 119mg 9% Iron 2mg 12% Potassium 336mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.