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Pineapple Upside-Down Cake V
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Delicious two-layer pineapple cake with canned pineapple and cake mix.
Ingredients:
  • 1 (10 ounce) jar maraschino cherries, drained
  • 0.25 cup butter
  • 0.5 cup packed brown sugar
  • 0.5 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°F (175°C). Grease two 9-inch cake pans with 2 tablespoons of melted butter, then sprinkle 1/4 cup of brown sugar in each pan.
  • Spread a layer of shredded coconut over the brown sugar in one pan. Arrange pineapple rings in a single layer on top of the coconut, placing a cherry in the center of each ring. In the second pan, evenly spread the drained crushed pineapple.
  • Prepare the cake batter as instructed on the package, using reserved pineapple juice instead of water. Divide the batter evenly between the two pans, making sure to keep track of which pan contains the pineapple rings.
  • Bake in the preheated oven for 40 to 50 minutes until a toothpick inserted into the cake comes out clean. Allow it to cool in the pans for 20 minutes.
  • Invert the warm cake pans to release the layers: the crushed pineapple layer first onto a serving dish, then the pineapple rings layer on top for a stunning two-layer pineapple upside-down cake.

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