Delicious Pineapple Upside-Down Cake Recipe

Ingredients

• 1 (10 ounce) jar maraschino cherries, drained
• 0.25 cup butter
• 0.5 cup packed brown sugar
• 0.5 cup flaked coconut
• 1 (8 ounce) can sliced pineapple, drained with juice reserved
• 1 (8 ounce) can crushed pineapple, drained with juice reserved
• 1 (18.25 ounce) package yellow cake mix

Instructions

1. Preheat your oven to 350°F (175°C) and gather all ingredients for the recipe.
2. Grease two 9-inch round cake pans with 2 tablespoons of melted butter. Sprinkle 1/4 cup of brown sugar evenly in the bottom of each pan.
3. For one pan, sprinkle coconut over the brown sugar. Arrange pineapple rings in a single layer and place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple evenly.
4. Prepare the cake mix according to package directions, substituting reserved pineapple juice for water. Divide the batter evenly between the prepared cake pans, noting which pan contains the pineapple rings.
5. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 20 minutes.
6. While the cake pans are still slightly warm, invert the pan with the crushed pineapple onto a serving plate. Carefully invert the layer with pineapple rings on top for a show-stopping two-layer presentation.
7. Cut into slices and serve your delightful pineapple upside-down cake.

Nutrition

• Calories: 322 kcal
• Fat Content: 10 g
• Fiber Content: 1 g
• Sugar Content: 35 g
• Sodium Content: 324 mg
• Protein Content: 2 g
• Cholesterol Content: 11 mg
• Carbohydrate Content: 58 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g