Ingredients

• 1 , 10 ounce
• 0.25 cups butter
• 0.5 cups packed brown sugar
• 0.5 cups flaked coconut
• 1 , 8 ounce
• 1 , 8 ounce
• 1 , 15.25 ounce

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 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. 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. 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. 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. 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. 7 Slice and serve.

Nutrition per serving