COCONUT PINEAPPLE UPSIDE DOWN CAKE REVIEW!!

COCONUT~ PINEAPPLE~ UPSIDE

 DOWN CAKE
*****This one is getting 5 stars, because not only is it delicious, it is also very pretty. We love this one. 

Don needs a dessert for work tomorrow so he 


asked me if I would make this cake.  This cake is so delicious. The coconut really tastes great with the pineapple. Very moist and very tasty. 
Easy to make

INGREDIENTS:

 

PREHEAT OVEN TO 350 DEGREES

 MELT BUTTER IN PANS

Swish butter around bottom and sides of pan

SPRINKLE BROWN SUGAR OVER BUTTER

SPRINKLE COCONUT OVER BROWN SUGAR

SPRINKLE JUST A LITTLE OVER 2ND PAN

SPRINKLE CRUSHED PINEAPPLE OVER THE 

COCONUT WITH THE SMALLER AMOUNT OF COCONUT

PUT THE PINEAPPLE RINGS ON TOP OF COCONUT IN OTHER PAN

PUT CHERRIES IN EACH PINEAPPLE RING

RECIPE CALLS FOR YELLOW CAKE MIX

(I like to use this)

(If I use this, I do not use the reserved pineapple juice in it)

(I just use the water the box calls for)

Follow recipe on back 

Mix well

POUR HALF OF BATTER OVER PINEAPPLE RINGS

(Don't forget which pan has the rings and cherries)

POUR THE OTHER HALF OVER THE CRUSHED PINEAPPLE

PANS WILL BE PRETTY FULL

PUT IN OVEN

(my pineapples rings and cherries are on the left)

BAKE AT 350 DEGREES FOR 40-50 MINUTES

(I had to bake mine for 55 minutes)

REMOVE FROM OVEN

REMEMBER WHICH ONE HAS PINEAPPLE RINGS

LET COOL FOR 20 MINUTES

TURN PAN WITH CRUSHED PINEAPPLE ONTO PLATE

(I put my plate over the top of the pan, then flip it all over and the 

cake comes right out onto the plate)

TURN THE PAN WITH THE RINGS AND CHERRIES

 IN IT OVER ON TOP OF THE CRUSHED PINEAPPLE CAKE

MAKES A PRETTY CAKE THAT TASTE GREAT

READY FOR DON TO TAKE TO WORK

ENJOY!!

RECIPE:

• 1 (10 ounce) jar maraschino cherries, drained
• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup flaked coconut

• 2 (8 ounce) can sliced pineapple, drained with juice reserved
• 1 (8 ounce) can crushed pineapple, drained with juice reserved
• 1 (18.25 ounce) package yellow cake mix

1. Preheat oven to 350 degrees F (175 degrees C). Coat the bottoms and sides of each 9 inch round cake pan with 2 tablespoons of melted butter. Sprinkle the bottom of each pan with 1/4 cup of brown sugar.
2. In one of the pans, sprinkle 1/2 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. ( sprinkle about a quarter cup of coconut on top of brown sugar then put the crushed pineapple on. If you do this, allow a total of 3/4 cup of coconut for your recipe)
3. Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. (If you use Pineapple Supreme cake mix, don't use pineapple juice, just use the water called for) Divide batter between the 2 pans. Remember which pan has the pineapple rings in it.
4. Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake, comes out clean. Cool in pans for 20 minutes.
5. 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 two layer pineapple upside down cake.

ENJOY!!

HAPPY THURSDAY!!

Lenetta