Double Layer Pineapple Upside Down Cake

Another one I've been making for years that definitely is not the same with the newer cake mixes.   I've gone from using a 9" cake pan to an 8" and that helped some.    If the layers are too thin, you'll never be able to flip and stack them without a mess.



Double Layer Pineapple Upside Down cake

1 jar maraschino cherries -- (10 ounce) drained
1/2 stick butter
1/2 cup packed brown sugar
1/2 cup flaked coconut
1 can pineapple slices -- (8 ounce)
1 can crushed pineapple with juice -- (8 ounce)
1 package yellow cake mix

1 Preheat oven to 350 degrees F. Melt butter and coat the bottoms of 2 - 9 inch round pans. Drain and reserve the juice from both cans of pineapple.

2 Sprinkle the bottom of each pan with 1/4 cup of brown sugar. Sprinkle coconut in one pan. 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.

3 Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between the 2 pans. Remember which pan has the pineapple rings in it.

4 Bake for 40 to 50 minutes, or until a toothpick inserted into cake comes out clean. Cool in pans for 30 minutes.

5 Turn the layer with the crushed pineapple out onto the serving dish, then gently turn the other layer on top.


Description:
"Printed from Allrecipes, Submitted by Donna"

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