Step 1
Preheat an oven to 350 degrees F (175 degrees C).
Step 2
Pour the melted butter into a 9x13-inch baking dish.
Step 3
Sprinkle the brown sugar evenly over the butter.
Step 4
Arrange 8 pineapple rings in two rows in the baking dish.
Step 5
Sprinkle the macadamia nuts half of the flaked coconut and 2 chopped pineapple slices between the rows of pineapple rings.
Step 6
Place a maraschino cherry in each pineapple ring then scatter the remaining cherries over the coconut mixture. Set baking dish aside.
Step 7
Whisk together the pineapple juice coconut water vegetable oil and eggs in a large bowl. Stir in the mashed banana yellow cake mix and remaining flaked coconut until well blended.
Step 8
Slowly pour the batter into the prepared baking dish.
Step 9
Bake in the preheated oven until a toothpick inserted into the center comes out clean about 45 minutes. Cool in the pan for 10 minutes then run a paring knife between the cake and the edge of the pan.
Step 9
Cover the cake pan with a large serving plate and invert it to tip the cake out of the pan and onto the plate with the pineapple slices showing.