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| Pineapple Upside-Down Cake V |
"This recipe makes a two-layer pineapple upside-down cake using cake mix and canned pineapple."
Ingredients :
- 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
Instructions :
| Prep : 10M | Cook : 12M | Ready in : 1H10M |
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- 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.
- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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