Pineapple Upside-Down Cake V You Have To Try

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Pineapple Upside-Down Cake V

"This recipe makes a two-layer pineapple upside-down cake using cake blend and canned pineapple."

Ingredients :

1 (10 ounce) jar maraschino cherries, tired
1/four cup butter
1/2 cup packed brown sugar
half of cup flaked coconut
1 (eight ounce) can sliced pineapple, tired with juice reserved
1 (8 ounce) can beaten pineapple, drained with juice reserved
1 (18.25 ounce) bundle yellow cake mix

Instructions :

Prep : 10M	Cook : 12M	Ready in : 1H10M

Preheat oven to 350 levels F (175 levels C). Coat the bottoms and sides of every nine inch round cake pan with 2 tablespoons of melted butter. Sprinkle the lowest of every pan with 1/4 cup of brown sugar.
In one of the pans, sprinkle coconut over the brown sugar. Lay pineapple earrings in a unmarried layer on pinnacle of coconut. Place a cherry inside the center of each ring. In the opposite pan, unfold the tired crushed pineapple.
Mix the cake as directed on package, however alternative reserved pineapple juice in area of water. Divide batter between the two pans. Remember which pan has the pineapple earrings in it.
Bake for 40 to 50 minutes in the preheated oven, or till a toothpick inserted into cake comes out easy. Cool in pans for 20 mins.
While the bottoms of the cake pans are still heat to touch, invert the layer with the beaten pineapple out onto a serving dish, then gently invert the layer with the pineapple jewelry on pinnacle of it for a incredible two layer pineapple the wrong way up cake.

Notes :

Reynolds® Aluminum foil may be used to maintain food moist, cook it calmly, and make clean-up less difficult.

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