Pineapple Coconut Upside-Down Layered Cake

Name: Pineapple Coconut Upside-Down Layered Cake
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 16
Cuisine: Global
Ingredients: 79 milliliters packed brown sugar; 59 milliliters butter, melted; 237 milliliters BREAKSTONES or KNUDSEN Sour Cream; 3 eggs; 237 milliliters BAKERS ANGEL FLAKE Coconut, toasted, divided; 4 maraschino cherries, halved; 59 milliliters oil; 567 grams can pineapple rings in juice, undrained; 118 milliliters thawed COOL WHIP Whipped Topping; 1 package (2-layer size) yellow cake mix

You can never have too many dessert recipes, so give Pineapple Coconut Upside-Down Layered Cake From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

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.

Ingredients you will need

Pineapple Juice

Sour Cream

Pineapple

Cake Mix

Juice

Egg

Cooking Oil

Equipment you will use

Blender

Bowl

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.

Ingredients you will need

Pineapple Rings