This pineapple upside-down cake recipe makes a two-layer cake using cake mix on top of a layer of caramelized crushed pineapple and pineapple rings for a dazzling dessert.
Ingredients
- 1 jar maraschino cherries , 10 ounce
- 0.25 cups butter
- 0.5 cups packed brown sugar
- 0.5 cups flaked coconut
- 1 can sliced pineapple , 8 ounce
- 1 can crushed pineapple , 8 ounce
- 1 package yellow cake mix , 15.25 ounce
Instructions
-
1
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
-
2
Coat bottoms and sides of two 9-inch round cake pans with 2 tablespoons of melted butter. Sprinkle the bottom of each pan with 1/4 cup of brown sugar.
-
3
In one of the pans, sprinkle coconut over the brown sugar. Lay pineapple rings in a single layer on top of coconut. Place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple.
-
4
Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between prepared cake pans. Remember which pan has the pineapple rings in it.
-
5
Bake cakes in the preheated oven until a toothpick inserted into cake comes out clean, about 40 to 50 minutes. Cool cakes in pans for 20 minutes.
-
6
While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.
-
7
Slice and serve.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Caribbean Recipes
Allergen-Free Raisin-Carrot Muffins
These yummy muffins are gluten free, egg free, nut free and dairy free. My really allergic son loves them and I love that he gets some carrots in his diet.
Buko (Young Coconut) Pie
Buko pie is a Filipino dessert made with a young coconut (buko). Because the coconut flesh has not yet hardened, it produces a very creamy custard.
Kim's Buttermilk Spice Cake
This spice cake was inspired by a recipe from one of my mom's old cookbooks. It was my great-grandpa's favorite cake, and I used to make it for him all the time. It's a simple cake that's not too sweet, and has a rather strong spice flavor. Err on the side of underbaking the cake rather than overbaking, or it'll be dry.