PINEAPPLE COCONUT UPSIDE-DOWN CAKE

PINEAPPLE COCONUT UPSIDE-DOWN CAKE

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup softened butter, divided

  • 1

    cup brown sugar

  • ½

    tsp ground ginger

  • 1

    (20-oz) can pineapple slices, drained, 1 cup juice

  • reserved

  • ½

    jar maraschino cherries

  • 1

    (18.25-oz) box yellow cake mix (any brand)

  • 2

    eggs

  • ½

    cup shredded coconut

Directions

1. Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper. Wrap a double layer of aluminum foil inside and over the lip of a 10-inch springform pan. 2. Place ½ cup of butter in pan. Heat in oven for 2 minutes; remove. Stir in brown sugar and ginger. Arrange pineapple slices evenly in the pan. Place a cherry, halved, in center of each. 3. Beat cake mix, 1/2 cup butter, eggs, and reserved pineapple juice on medium for 2 minutes. Stir in the coconut. 4. Spoon the batter into pan; place pan on baking sheet. Bake for 55 minutes, until a toothpick inserted in center comes out clean. Cool for 5 minutes. Loosen springform; invert cake onto a serving platter. Serve warm, topped with whipped cream if desired.


Nutrition

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