Pineapple Coconut Upside-Down Cake

By Hklbrries

Ingredients

• 1 cup softened butter, divided
• 1 cup brown sugar
• 1/2 tsp ground ginger
• 1 (20-oz) can pineapple slices, drained, with 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

Preparation

Step 1

Preheat 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.

Place ½ cup butter in pan. Heat in oven for 2 minutes; remove. Stir in sugar and ginger. Arrange pineapple slices in pan; place a cherry, halved, in center of each.

Beat cake mix, ½ cup butter, eggs, and reserved pineapple juice on medium for 2 minutes. Stir in coconut.

Spoon batter into pan; place pan on baking sheet. Bake for 55 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes. Loosen springform; invert cake onto a serving platter.

Nutritional Information:
Per serving
460 calories
62 g carbohydrates
3 g protein
23 g fat
75 mg cholesterol
450 mg sodium
1 g fiber