Pineapple Coconut Upside Down Cake

This is so good it's sinfull

Pineapple Coconut Upside Down Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    c. softened butter, divided

  • 1

    c. brown sugar

  • ¼

    tsp ground ginger

  • 1

    (20-oz) can pineapple slices, drained, with 1 c. juice reserved

  • ½

    jar Maraschino cherries

  • 1

    ( 18.25-oz) yellow cake mix, any brand

  • 2

    eggs

  • ½

    c. shredded coconut

Directions

Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchent paper. Wrap a double layer of aluminum foil inside and over the lip of a 10-inch springform pan. 2. Place 1/2 c. butter in pan Heat in oven for 2 min; remove. stir in sugar and ginger Arrange pineapple slices in pan, place a cherry halved in center of each . 3. Beat cake mix, 1/2 c. butter, eggs, and reserved pineapple juice on medium for 2 min Srir in coconut. 4.Spoon batter into pan; place pan on baking sheet. Bake fot 55 min. or until a toothpick inserted in center comes out clean. cool for 5 min. Loosen springform, invert cake onto a serving platter and peel off foil.


Nutrition

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