Ingredients:

  • 2 cans (20 oz / 567g each) Crushed Pineapple in heavy syrup
  • 1 tsp (5ml) Pure Vanilla Extract
  • 1/2 tsp (1g) Ground Ginger
  • 1 box (15.25 oz / 432g) Yellow Cake Mix
  • 1/4 cup (50g) Light Brown Sugar, packed
  • 3/4 cup (170g) Unsalted Butter, chilled and cut into 24 thin squares
  • 1/2 cup (50g) Shredded Sweetened Coconut

Instructions:

  1. Preheat your oven to 350°F (175°C). Pour both cans of crushed pineapple—including all the syrup—directly into a 9x13 inch ceramic or glass baking dish.
  2. Add the vanilla extract and ground ginger to the pineapple layer. Use a spoon to spread the fruit evenly across the bottom of the dish.
  3. Sprinkle the dry cake mix evenly over the pineapple base. Do not stir. Use an offset spatula to level the dry mix so there are no large mounds.
  4. Distribute the light brown sugar and shredded coconut evenly over the cake mix layer.
  5. Place the chilled butter squares in a grid pattern over the entire surface, ensuring maximum coverage to facilitate the Maillard reaction.
  6. Bake for 45 minutes, or until the top is mahogany-colored and the pineapple juices are bubbling around the edges. Let cool for 15 minutes before serving to allow the crust to set.