pineapple upside-down cake v

Ingredients

• Servings: 1
• 1 (10 ounce) jar maraschino cherries, drained
• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup flaked coconut
• 1 (8 ounce) can sliced pineapple, drained with juice reserved
• 1 (8 ounce) can crushed pineapple, drained with juice reserved
• 1 (18.25 ounce) package yellow cake mix

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). coat the bottoms and sides of each 9 inch round cake pan with 2 tablespoons of melted butter. sprinkle the bottom of each pan with 1/4 cup of brown sugar.
• in one of the pans, sprinkle coconut over the brown sugar. lay pineapple rings in a single layer on top of coconut. place a cherry in the center of each ring. in the other pan, spread the drained crushed pineapple.
• mix the cake as directed on package, but substitute reserved pineapple juice in place of water. divide batter between the 2 pans. remember which pan has the pineapple rings in it.
• bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. cool in pans for 20 minutes.
• while the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.