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Pineapple Upside-Down Cake

Kraft Memeber Recipe
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Makes: 12 servings Total Time: 1 hr 10 min
Category: Desserts Sub Category: Cakes

what you need
  • 1/4 cup butter
  • 1/2 cup packed brown sugar
  • 1/2 cup flaked coconut
  • 1 can (8 oz.) sliced pineapple, drained with juice reserved
  • 1 jar (10 oz.) maraschino cherries, drained
  • 1 can (8 oz.) crushed pineapple, drained with juice reserved
  • 1 package (18.25 oz.) yellow cake mix
make it
Preheat over to 350°F. Coat the bottoms and sides of each 9 inch 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 40-50 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 2-layer pineapple upside down cake.
Notes
Use either round or square pans. I've used both and it works either way. You can also make it in a 9x13 pan, just use 2 cans of the pineapple rings and no crushed pineapple.
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