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Desserts

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
3
cans  (8 oz. each) pineapple rings, drained
7
 maraschino cherries, halved
1
cup  BAKER'S ANGEL FLAKE Coconut
1
pkg.  (2-layer size) yellow cake mix
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/2
cup  water
1/4
cup  oil
3
 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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