Sunday, April 10, 2011

Pineapple Upside-Down Cake

I searched and searched for a good recipe, finally deciding on this one from Allrecipes. com.  The kicker for me was the coconut and the extra layer of pineapple - SO moist!

Pineapple Upside-Down Cake


1 jar maraschino cherries
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup flaked coconut
1-8 ounce can slinced pineapple, drained with juice reserved
1-8 ounce can crushed pineapple, drained with juice reserved
1 package yellow cake mix

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.

Pineapple Upside-Down Cake

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.

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