Pineapple Upside-Down Cake V

Name: Pineapple Upside-Down Cake V
Prep time: 10 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1 (10 ounce) jar maraschino cherries, drained; ¼ cup butter; ½ cup packed brown sugar; ½ 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

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 70 minutes

Servings: 1.5

Author : Donna

Ingredients

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1 (10 ounce) jar maraschino cherries, drained¼ cup butter½ cup packed brown sugar½ cup flaked coconut1 (8 ounce) can sliced pineapple, drained with juice reserved1 (8 ounce) can crushed pineapple, drained with juice reserved1 (18.25 ounce) package yellow cake mix

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.