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Pineapple Upside Down Cake Recipe
Turn a frown upside down with our Pineapple Upside Down Cake Recipe. You'll flip for the tropical taste of our Pineapple Upside Down Cake Recipe—it's perfect for a summertime treat, or to add some sun to the dessert table of any occasion!
What You Need
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1 can (20 oz.) pineapple rings in juice, undrained
1 pkg. (2-layer size) yellow cake mix
3 eggs
1/4 cup oil
1/4 cup butter, melted
1/3 cup packed brown sugar
4 maraschino cherries, halved
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Let's Make It
1
Heat oven to 350°F.
2
Drain pineapple, reserving 1/2 cup juice. Beat cake mix, eggs, sour cream, oil and reserved pineapple juice in large bowl with mixer until blended.
3
Pour butter into 9-inch round pan; sprinkle with sugar. Arrange pineapple rings and cherries over sugar; sprinkle with 1/2 cup coconut. Cover with half the cake batter. Cover bottom of second 9-inch round pan with parchment; spray with cooking spray. Fill with remaining cake batter.
4
Bake 45 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 5 min.; invert onto wire racks. Remove pans and parchment; cool cakes completely.
5
Place plain cake on plate; spread with COOL WHIP. Sprinkle with remaining coconut. Top with second cake layer, fruit side up.
Kitchen Tips
Tip 1
Size Wise
Enjoy a serving of this treat on special occasions.
Tip 2
How to Bake Cake in 13x9-inch Pan
Heat oven to 350°F. Prepare batter as directed. Pour melted butter into 13x9-inch pan; sprinkle with sugar. Arrange pineapple and cherries over sugar; sprinkle with coconut. Cover with batter. Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool cake 10 min. Invert onto serving tray or platter; remove pan. Cool cake completely.
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