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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.