Pineapple Upside-Down Cake
Classic pineapple upside-down cake featuring juicy pineapple slices, cherries, and coconut atop a moist yellow cake.
Equipment
- Two 9-inch round cake pans
Ingredients
- - 1 10 ounce jar maraschino cherries, drained
- - ¼ cup butter melted (plus extra for greasing pans)
- - ½ cup packed brown sugar
- - ½ cup flaked coconut
- - 1 8 ounce can sliced pineapple, drained (reserve juice)
- - 1 8 ounce can crushed pineapple, drained (reserve juice)
- - 1 18.25 ounce package yellow cake mix
Instructions
- Preheat oven to 350°F (175°C). Grease bottoms and sides of two 9-inch round cake pans with melted butter. Sprinkle each pan with 1/4 cup brown sugar.
- In one pan, sprinkle coconut over the brown sugar. Arrange pineapple slices in a single layer on top, placing a cherry in the center of each ring. In the other pan, spread drained crushed pineapple evenly.
- Prepare cake mix according to package instructions, substituting reserved pineapple juice for water. Divide batter between the two pans.
- Bake for 40 to 50 minutes, or until a toothpick inserted into the cakes comes out clean. Let cool in pans for 20 minutes.
- While still warm, invert the cake with the crushed pineapple onto a serving dish, then gently invert the other cake layer with the pineapple rings on top to create a two-layer pineapple upside-down cake.
Notes
- Ensure pans are well greased and sugar is evenly distributed for easy removal.
- Customize by adding pecans or walnuts for extra crunch.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat.
- Customize by adding pecans or walnuts for extra crunch.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat.