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


Servings 12
Preparation time 15mins
Cooking time 85mins


Step 1

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

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.

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