Pineapple Coconut Upside Down Cake

By PatN

This is so good it's sinfull

Ingredients

• 1 c. softened butter, divided
• 1 c. brown sugar
• 1/4 tsp ground ginger
• 1 (20-oz) can pineapple slices, drained, with 1 c. juice reserved
• 1/2 jar Maraschino cherries
• 1 ( 18.25-oz) yellow cake mix, any brand
• 2 eggs
• 1/2 c. shredded coconut

Details

Servings 12

Preparation

Step 1

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.