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Desserts

Pineapple Coconut Upside-Down Layered Cake

Pineapple Coconut Upside-Down Layered Cake recipe
photo by:kraft
This special-occasion cake is sure to become a new family favorite.
time
prep:
15 min
total:
1 hr 40 min
servings
total:
16 servings
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What You Need

1
can  (20 oz.) pineapple rings in juice, undrained
1
pkg.  (2-layer size) yellow cake mix
3
 eggs
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/4
cup  oil
1/4
cup  butter, melted
1/3
cup  packed brown sugar
4
 maraschino cherries, halved
1
cup  BAKER'S ANGEL FLAKE Coconut, toasted, divided
1/2
cup   thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 350°F.

DRAIN pineapple, reserving 1/2 cup juice. Beat cake mix, eggs, sour cream, oil and reserved juice with mixer until blended.

POUR butter into 9-inch round pan; sprinkle with sugar. Arrange pineapple and cherries over sugar; sprinkle with 1/2 cup coconut. Cover with half the cake batter. Cover bottom of second 9-inch round pan with parchment; spray with cooking spray. Fill with remaining cake batter.

BAKE 45 min. or until toothpick inserted in centers comes out clean. Immediately invert cakes onto wire racks; cool completely.

PLACE plain cake on plate; spread with COOL WHIP. Sprinkle with remaining coconut. Top with second cake layer, fruit side up.

Kraft Kitchens Tips

Size-Wise
Enjoy a serving of this treat on special occasions.
How to Prepare Cake in 13x9-inch Pan
Heat oven to 350°F. Prepare batter as directed. Pour melted butter into 13x9-inch pan; sprinkle with sugar. Arrange pineapple and cherries over sugar; sprinkle with coconut. Cover with batter. Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Immediately invert on platter or tray.
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