A yellow cake mix flavored with sour cream jump starts this classic dessert. Coconut joins pineapple, cherries and brown sugar in the buttery topping.
What You Need
Original recipe yields 16 servings
1/2 cup butter
2/3 cup packed brown sugar
3 cans (8 oz. each) pineapple rings, drained
7 maraschino cherries, halved
1 cup BAKER'S ANGEL FLAKE Coconut
1 pkg. (2-layer size) yellow cake mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup water
1/4 cup oil
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Let's Make It
Heat oven to 350°F.
Add 1/4 cup butter to each of 2 (9-inch) round pans; place in oven to melt. Remove from oven; sprinkle with sugar.
Arrange pineapple and cherries over sugar in pans; sprinkle with coconut.
Beat remaining ingredients with mixer until blended; pour over coconut.
Bake 35 min. or until toothpick inserted in centers comes out clean. Immediately invert onto serving plates.
You'll know it is a special occasion when the aroma from this special treat fills the house.
For extra flavor, toast coconut before using. Just spread coconut evenly onto bottom of shallow pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
How to Bake in 13x9-inch Pan
Prepare as directed, substituting 13x9-inch pan for the 9-inch round pans and increasing the baking time if needed until toothpick inserted in center comes out clean. Immediately invert on serving platter or tray.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.