Best Pineapple Upside-Down Cake

This pineapple upside down cake has 2 layers of tender cake with perfectly caramelized crushed pineapple and pineapple rings for the best dessert.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 322 Calories

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 1 (10 ounce) jar maraschino cherries, drained
• 1 (8 ounce) can crushed pineapple, drained with juice reserved
• 1 (8 ounce) can sliced pineapple, drained with juice reserved
• 0.25 cup butter
• 0.5 cup packed brown sugar
• 0.5 cup flaked coconut

Recipe Instructions

Step 1

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 2

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.

Step 3

Slice and serve.

Step 4

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Step 5

Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between prepared cake pans. Remember which pan has the pineapple rings in it.

Step 6

Bake cakes in the preheated oven until a toothpick inserted into cake comes out clean, about 40 to 50 minutes. Cool cakes in pans for 20 minutes.

Step 7

Coat bottoms and sides of two 9-inch round cake pans with 2 tablespoons of melted butter. Sprinkle the bottom of each pan with 1/4 cup of brown sugar.