Pineapple Coconut Upside-Down Cake Recipe

Pineapple Coconut Upside-Down Cake Recipe

  • 1 (18.25 ounce) package yellow cake mix
  • 3 eggs
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1/2 cup water
  • 1/4 cup oil
  • 1/2 cup butter
  • 2/3 cup firmly packed brown sugar
  • 3 (8 ounce) cans pineapple rings, drained
  • 7 maraschino cherries, halved
  • 1 cup BAKER'S ANGEL FLAKE Coconut
  1. Preheat oven to 350 degrees F. Beat cake mix, eggs, sour cream, water and oil in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min.
  2. Melt 1/4 cup of the butter in each of 2 (9-inch) round cake pans; sprinkle each pan with 1/3 cup of the brown sugar. Top evenly with pineapple rings and cherries; sprinkle with coconut. Pour half of the prepared batter into each pan.
  3. Bake 35 min. or until toothpick inserted in centers comes out clean. Immediately invert onto serving plates. Cool slightly.
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