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Pina Colada Cake (Hybrid Pineapple Upside-Down Cake)

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Pina Colada Cake (Hybrid Pineapple Upside-Down Cake)



Ingredients :

  • 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
  • Methods :

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a 9×13-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.
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