Aloha! Let’s bake a tropical twist on a classic pineapple upside-down cake! This version is simple and fun because we’re using a yellow boxed cake mix, adding in some Hawaiian vibes with coconut and rum flavors. This cake will transport you straight to the islands, right from your kitchen. Ready? Let’s get started!
Tropical Pineapple Upside-Down Cake Recipe 🌺
Total Time: 55 minutes
Servings: 12
Ingredients
For the Topping:
1/3 cup butter, melted (butter makes the magic happen, so don't skimp!)
3/4 cup packed brown sugar
1 can (20 oz) pineapple slices in juice (save the juice, we’re using it for extra pineapple flavor!)
Maraschino cherries, drained (optional, but they add a pop of color)
1/2 cup shredded coconut
For the Cake Batter:
1 box yellow cake mix
Ingredients needed according to cake mix package (usually eggs, water, and oil)
1/2 teaspoon coconut extract (a bit goes a long way)
1 teaspoon rum extract (or go for 1 tbsp dark rum for a deeper flavor!)
Instructions
1. Preheat that Oven
Set your oven to 350°F (175°C). We’re looking for a nice, even bake here. Grease up a 9x13-inch baking pan or a big round cake pan. The butter and brown sugar will bubble up during baking, so make sure the pan is deep enough to catch all that caramel-y goodness.
2. Make the Magic Topping
Pour the melted butter into the pan and spread it around. Sprinkle the brown sugar over the butter evenly—it should look like a sandy beach at low tide. Now, place the pineapple slices on top of the sugar mixture. I like to put a cherry in the center of each slice for that old-school look. Lastly, sprinkle the shredded coconut over the pineapples. The coconut will toast up as it bakes, giving the cake a perfect island vibe.
Tip: If you want to go all-in on tropical flavor, throw in a few extra pineapple chunks around the slices!
3. Mix Up the Cake Batter
Follow the instructions on the cake mix box, but here’s our twist: replace the water with the pineapple juice from the can. This is going to make the cake extra moist and pineapple-y. Stir in the coconut and rum extracts (or real rum if you’re feeling festive). Mix it all up until smooth. A few extra stirs don’t hurt—just don’t overdo it, or the cake might get tough.
4. Pour & Bake
Pour the cake batter over the pineapples and coconut. Use a spatula to spread it evenly, covering all that tropical goodness. Pop the cake in the oven and bake for 35-45 minutes. You’ll know it’s done when the top is golden, and a toothpick inserted in the center comes out clean.
Tip: Every oven is different, so start checking around 30 minutes to make sure it’s baking evenly. If it’s browning too quickly, you can tent a piece of foil on top.
5. Cool Down & Flip
Once your cake is baked to golden perfection, take it out of the oven and let it cool in the pan for about 10 minutes. This part is key—don’t rush it, or the topping will stick! After cooling, take a deep breath, place a large serving plate over the pan, and flip it in one smooth motion. Don’t worry if a piece of pineapple sticks; you can always pop it back in place. Let the cake sit for a few moments before carefully lifting the pan off.
6. Serve and Enjoy!
You can serve this warm, which I highly recommend for that gooey, melty caramel effect, or at room temperature. Either way, it’s irresistible! Serve with whipped cream or a scoop of vanilla ice cream if you’re feeling fancy.
Now, sit back, cut yourself a slice, and enjoy the flavors of Hawaii right at home. Mahalo for baking with me!
Tropical Pineapple Upside-Down Cake
A tropical pineapple upside-down cake made with yellow boxed cake mix and a twist of coconut and rum flavors.
Ingredients
- 1/3 cup butter, melted
- 3/4 cup packed brown sugar
- 1 can (20 oz) pineapple slices in juice (reserve juice)
- Maraschino cherries, drained (optional)
- 1/2 cup shredded coconut
- 1 box yellow cake mix
- Ingredients needed according to cake mix package (usually eggs, water, and oil)
- 1/2 teaspoon coconut extract
- 1 teaspoon rum extract (or 1 tbsp dark rum for stronger flavor)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan or a large round cake pan.
- Pour melted butter into the bottom of the baking pan. Sprinkle brown sugar evenly over the butter. Arrange pineapple slices on top of the sugar mixture, placing a cherry in the center of each slice (optional). Sprinkle shredded coconut evenly over the pineapple.
- In a mixing bowl, prepare the yellow cake mix according to the package instructions, substituting the water with the reserved pineapple juice. Add the coconut extract and rum extract (or dark rum) to the batter and stir until combined.
- Pour the cake batter over the pineapple and coconut layer, spreading it evenly. Bake for 35–45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes. Carefully invert the cake onto a serving platter and let it sit for a few moments before removing the pan.
- Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
