Pineapple Upside Down Cake

(9-inch cake – approximately 12 to 16 slices)

INGREDIENTS

  • 1 10 ounce jar maraschino cherries, drained
  • 1/4 cup butter
  • 1/4 cup packed brown sugar
  • 1/4 cup flaked coconut
  • 1 8 ounce can sliced pineapple, drained
  • 1 8 ounce can crushed pineapple, drained
  • 1 18.25 ounce package yellow cake mix
  • 1 16 ounce bottle SUNNYD Orange Pineapple

DIRECTIONS

Preheat oven to 350°F

Coat the bottom and sides of two 9-inch round cake pans with 2 tablespoons of melted butter

Sprinkle the bottom of each pan with 1/4 cup of brown sugar

In one of the pans, sprinkle coconut over the brown sugar

Place pineapple rings in a single layer on top of the coconut

Place a cherry in the center of each ring

In the other pan, spread the drained, crushed, pineapple

Mix the cake as directed on its package substituting SUNNYD Orange Pineapple for water

Divide the batter evenly between the two pans (remember which pan has the pineapple rings)

Bake for 40 to 50 minutes or until a toothpick comes out clean when inserted into the cake

Cool in pans for 20 minutes

While the bottoms of the cake pans are still warm, invert the layer with the crushed pineapple on a serving dish, then gently invert the layer with the pineapple rings on top of that layer for a beautiful and delicious two layer pineapple upside down cake