Name: Pineapple Upside-Down Cake V
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Maraschino cherries, drained - 1 (10 ounce) jar; Butter - ¼ cup; Packed brown sugar - ½ cup; Flaked coconut - ½ cup; Sliced pineapple, drained with juice reserved - 1 (8 ounce) can; Crushed pineapple, drained with juice reserved - 1 (8 ounce) can; Yellow cake mix - 1 (18.25 ounce) package

Ingredients for - Pineapple Upside-Down Cake V

1. Maraschino cherries, drained 1 (10 ounce) jar

2. Butter ¼ cup

3. Packed brown sugar ½ cup

4. Flaked coconut ½ cup

5. Sliced pineapple, drained with juice reserved 1 (8 ounce) can

6. Crushed pineapple, drained with juice reserved 1 (8 ounce) can

7. Yellow cake mix 1 (18.25 ounce) package

How to cook deliciously - Pineapple Upside-Down Cake V

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto 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.