Delicious Pineapple Upside-Down Cake Recipe
Discover how to make a stunning two-layer Pineapple Upside-Down Cake using simple ingredients like cake mix and canned pineapple. Perfect for special occasions or a family dessert.
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
Instructions
- 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 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.