Pineapple Coconut Upside-Down Cake

Pineapple Coconut Upside-Down Cake recipe

photo by:kraft

A yellow cake mix flavored with sour cream jump starts this classic dessert. Coconut joins pineapple, cherries and brown sugar in the buttery topping.

time

prep:

15 min

total:

50 min

servings

total:

16 servings

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What You Need

1/2

cup butter

2/3

cup packed brown sugar

cans (8 oz. each) pineapple rings, drained

maraschino cherries, halved

cup BAKER'S ANGEL FLAKE Coconut

pkg. (2-layer size) yellow cake mix

cup BREAKSTONE'S or KNUDSEN Sour Cream

1/2

cup water

1/4

cup oil

eggs

Make It

HEAT oven to 350°F.

ADD 1/4 cup butter to each of 2 (9-inch) round pans; place in oven to melt. Remove from oven; sprinkle with sugar.

ARRANGE pineapple and cherries over sugar in pans; sprinkle with coconut.

BEAT remaining ingredients with mixer until blended; pour over coconut.

BAKE 35 min. or until toothpick inserted in centers comes out clean. Immediately invert onto serving plates.

Kraft Kitchens Tips

Size-Wise

You'll know it is a special occasion when the aroma from this special treat fills the house.

Special Extra

For extra flavor, toast coconut before using. Just spread coconut evenly onto bottom of shallow pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!

How to Bake in 13x9-inch Pan

Prepare as directed, substituting 13x9-inch pan for the 9-inch round pans and increasing the baking time if needed until toothpick inserted in center comes out clean. Immediately invert on serving platter or tray.

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a cook

posted:9/19/2004

Made it as a bday cake for someone that loves pineapple. It was great and easy to make.

labcitygirl

posted:7/22/2004

This was one of the best recipes I have ever made. My whole family loved it. This cake is so moist! You just can't help going back for more. I made it using French Vanilla cake mix instead of Yellow cake mix. It was very good . I will try Yellow next time to see what is like. However I think french vanilla may be the best because of the vanilla in it. vanilla always makes things taste better, enhancing the flavor.

SachaPepper

posted:7/6/2004

All of my guests raved about it, it turned out very moist, quite simple to make.

a cook

posted:12/1/2003

I dont know what to said, my husband always been complaining about my cakes, so I deside this time make sometime that impress him, and I did, today's day and he still taking about the cake, this recipe is just wonderfull, so I know for shure that he will never forget this tanksgiven, thank's for the recipe

a cook

posted:10/17/2003

I made this without the coconut at the suggestion of someone else's rating. The cake was nice and moist. It was easy and not too 'fussy'. The only 'strange' ingredient was the sour cream, but it helped the cake become 'special'. I will make this recipe again!

Tami103

posted:3/10/2003

I made this cake last night for desert. It was a nice day out so I had my door open while baking it. My neighbors came over because they could smell the cake baking! I ended up giving half the cake to them. It tasted even better than it smelled. ABSOLUTELY WONDERFUL!! I will definetly make this again. My family and my neighbors loved it.

a cook

posted:10/31/2002

Very tastey and well worth making so try this one for sure!!

a cook

posted:10/29/2002

a cook

posted:10/26/2002

porterv

posted:10/26/2002

It's on the menu!