Hawaiian Pineapple Upside-Down Cake

Ingredients

• 1/2 cup butter, melted
• 1/2 cup sbrown sugar
• can ned slice d pineapple rings (drain and reserve juice)
• 1/2 cup chopped macadamia nuts
• 1/2 cup flaked coconut, divided
• can ned slice d pineapple rings, chopped
• maraschino cherries
• 1/2 cup reserved pineapple juice
• 1/2 cup coconut water
• 1/3 cup vegetable oil
• eggs
• ripe banana, mashed
• (15.25 ounce) packagewhite cake mix

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Pour melted butter into a 9x13 inch baking dish. Sprinkle brown sugar evenly over butter. Arrange pineapple rings in 2 rows in the baking dish.
3. Sprinkle nuts, 1/4 cup coconut, and chopped pineapple between the rows of pineapple rings. Place a cherry in each pineapple ring, then scatter remaining 4 cherries over coconut mixture. Set the baking dish aside.
4. Whisk together pineapple juice, coconut water, oil, and eggs in a large bowl. Stir in mashed banana, white cake mix, and remaining 1/4 cup coconut until well blended. Pour batter slowly into the prepared baking dish.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Allow cake to cool in the baking dish for 10 minutes, then run a paring knife around the edges.
6. Cover the baking dish with a large serving plate and invert cake onto the plate so pineapple slices face up.