Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Pineapple Coconut Upside-Down Cake




Source of Recipe


kraft


List of Ingredients




1 pkg. (2-layer size) yellow cake mix
3 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup oil
1/2 cup water
1/2 cup (1 stick) butter, divided
2/3 cup firmly packed brown sugar, divided
3 cans (8 oz. each) pineapple rings, drained
7 maraschino cherries, halved (optional)
1 cup BAKER'S ANGEL FLAKE Coconut, divided



Recipe



PLACE cake mix, eggs, sour cream, oil and water in large bowl. Beat with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes.
MELT 1/4 cup of the butter in each of 2 (9-inch) round cake pans; sprinkle 1/3 cup of the brown sugar into each pan. Top evenly with pineapple rings and cherries; sprinkle with coconut. Pour 1/2 of the prepared batter over ingredients in each pan.
BAKE at 350°F for 35 minutes or until toothpick inserted in centers comes out clean. Immediately invert onto serving plates.