Pina Colada Cake (Hybrid Pineapple Upside-Down Cake)

1 . Stage

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

2 . Stage

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.

3 . Stage

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

4 . Stage

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 . Stage

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

6 . Stage

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

7 . Stage

Serve while still warm. Cut cake and flip over onto plates, with brown sugar and pineapple on top.