Pineapple Coconut Upside Down Cake

By á-15026

Ingredients

• 1 cp softened butter - divided
• 1 cp brown sugar
• 1/2 tsp ginger
• 1 (20 oz) can pineapple slices, reserving 1 cp juice
• 1/2 jar maraschino cherries
• 1 box yellow cake mix
• 2 eggs
• 1/2 cp shredded coconut

Preparation

Step 1

Preheat oven 350.
Wrap a double layer of foil inside and over the rim of a 10 inch springform pan.
Place 1/2 cp butter in pan. Heat in over until melted. Remove. Stir in ginger and sugar. Arrange pineapple slices in pay, place a cherry half in center of each ring. Make cake with 1/2 cp butter, eggs and reserved juice. Beat for 2 min. Add coconut.
Spoon batter in pan . Place pan on large baking sheet lined with parchment paper. Bake 55 min, or until toothpick is clean. Cool 5 min. Loosen springform, invert onto platter.