This recipe makes a two-layer pineapple upside-down cake using cake mix and canned pineapple.
Preparation Time
10 mins
Cooking Time
40 mins
Total Time
50 mins
Calories
322 Calories
Recipe Instructions
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.
Ingredients
½ cup packed brown sugar
¼ cup butter
1 (18.25 ounce) package yellow cake mix
½ cup flaked coconut
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
