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Pineapple Upside-Down Cake
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Pineapple Upside-Down Cake

1 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
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.
2
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!
3
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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