Pineapple coconut upside down cake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
1 cup(s) butter softened |
1 cup(s) brown sugar |
1/2 teaspoon(s) ground ginger |
1 20oz. can sliced pineapple reserve 1 cup liquid |
1/2 jar(s) maraschino cherries |
1 box(es) yellow cake mix |
2 eggs |
1/2 cup(s) shredded coconut |
Directions:
1. Prep time 15 minutes, total time 70 min.
2. Preheat oven to. 350. Line large rimmed baking sheet with parchment paper. Wrap a double layer of aluminum foil inside and over tip of a 10 springform pan.
3. Place 1/2 cup butter in pan. Heat in oven for 2 minutes. Remove. Stir in sugar and ginger. Arrange pineapple slices in pan, place 1/2 cherry in center of each.
4. Beat cake mix, 1/2 cup butter, eggs, reserved pineapple juice on med for 2 minutes. Add coconut.
5. Spoon batter into pan; place pan on baking sheet. Bake for 55minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes. Loosen springform pan, invert cake onto serving platter
|
|