This recipe makes a two-layer pineapple upside-down cake using cake mix and canned pineapple.
Ingredients
- maraschino cherries: 1 jar (10 ounce jar, drained)
- butter: 0.25 cup
- packed brown sugar: 0.5 cup
- flaked coconut: 0.5 cup
- pineapple: 1 can (8 ounce can, drained with juice reserved, sliced)
- pineapple: 1 can (8 ounce can, drained with juice reserved, crushed)
- yellow cake mix: 1 pack (18.25 ounce pack)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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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.
