6 (¼-inch-thick) slices fresh pineapple, skin removed 

Fresh Thyme coconut cooking oil spray 

4 Tbsp. plus ½ cup Fresh Thyme unsalted butter, melted; divided 

⅓ cup organic vanilla coconut sugar 

1 (15.87 oz.) pkg. Miss Jones Baking Co. organic vanilla cake mix 

½ cup Fresh Thyme organic unsweetened coconut milk, stirred 

3 Fresh Thyme large eggs 

Frozen coconut whipped topping, thawed; for serving 

Fresh Thyme organic coconut chips, toasted; for serving  

1. Using a paring knife, cut and discard core from pineapple slices, creating pineapple rings. Cut each ring in half. 
2. Preheat oven to 350°F. Lightly spray a 13×9-inch baking pan with cooking spray. Add 4 Tbsp. melted butter; tilt pan to evenly coat bottom of pan. Sprinkle evenly with coconut sugar. Arrange pineapple half-slices in a single, even layer; set aside.  
3. In a large bowl, stir together cake mix, remaining ½ cup melted butter, coconut milk, and eggs  
4. until combined. Spread over pineapple layer. Bake for 28 to 32 minutes or until a toothpick inserted comes out almost clean. Cool in pan on a wire rack for 30 minutes. 
5. Use a metal spatula or knifeto loosen edges of cake from pan. Place a serving platter on top of cake; carefully flip the cake onto serving platter. Remove baking pan. Let stand until completely cool. 
6. Cut cake into 12 equal pieces. Garnish with coconut whipped topping and toasted coconut chips.  

Each serving contains: 310 calories, 15 g fat, 9 g saturated fat, 0 g trans fat, 75 mg cholesterol, 260 mg sodium, 41 g carbohydrates, 0 g fiber, 26 g sugar, 3 g protein. Daily values: 0% vitamin D, 2% calcium, 0% iron, 2% potassium.