Cake with Pina Colada Filling (Hybrid Pineapple Upside-Down Cake)

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

2. 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.

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

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

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

7. 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.

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