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Pineapple Upside-Down Cake V Recipe

Recipe by: 106a802496d678ba

"This recipe makes a two-layer pineapple upside-down cake using cake mix and canned pineapple."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook40 m
  • Ready In1 h 10 m
  • 1Preheat 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.
  • 2In 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.
  • 3Mix 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.
  • 4Bake 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.
  • 5While 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.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 12 servings
  • 322 cals
  • 1 (10 ounce) jar maraschino cherries, drained
  • 1/4 cup butter
  • 1/2 cup packed brown sugar
  • 1/2 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    322
    16%
  • Fat:
    9.8
    15%
  • Carbs:
    57.7
    19%
  • Protein:
    2.2
    4%
  • Cholesterol:
    11
    4%

Based on a 2,000 calorie diet

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