Pineapple Upside Down Cake
Prep Time: 10 minutes
Bake Time: 20-25 minutes
Set Time: 20 minutes
Total Time: 1 hour
Ingredients:
1 box Pillsbury yellow cake mix
½ cup of vegetable oil
3 eggs
1 cup shredded coconut
1 15.5oz can of pineapple slices
1 cup pineapple juice
1 stick of butter
1 cup brown sugar
1 10oz. jar of stemless Maraschino Cherries drained
Instructions:
Preheat the oven to 350 degrees F.
In a dry pan, toast coconut over medium heat until edges begin to brown. Set aside.
Mix yellow cake mix with eggs, pineapple juice and oil until combined and set aside.
Melt 1 stick of butter in a large cast iron skillet over medium heat.
Once butter is melted turn heat down to low and evenly sprinkle 1 cup of brown sugar into the melted butter.
Evenly place pineapple slices on top of brown sugar.
Place one cherry in the center of each pineapple slice.
Sprinkle toasted coconut over pineapple slices and cherries.
Pour cake batter over coconut and spread evenly.
Bake for approximately 22 minutes at 350 degrees F.
Remove from the oven and let cool.
Place a plate over the cake and flip onto a serving platter.
