"You'll know it is a special occasion when the aroma from this special pineapple and coconut upside-down cake fills the house." — BAKER'S Chocolate
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1 (18.25 ounce) package
yellow cake mix
BREAKSTONE'S or KNUDSEN Sour Cream
firmly packed brown sugar
3 (8 ounce) cans
pineapple rings, drained
maraschino cherries, halved
BAKER'S ANGEL FLAKE Coconut
Easy and delicious! I substituted the oil for apple sauce and did not melt butter on the bottom of the pan, instead I greased it with cooking spray. Also I omitted the cherries as per another review I read! Thank you, it was a hit!
Easy to make and the combination of the pineapple and coconut makes a wonderful taste in your mouth
really really good. the addition of sour cream makes this cake so yummy and moist!! in fact, its so good that i use it as a base for other cakes instead of the directions on the cake mix box. i didnt care for the cherries in this cake, they tasted a lot like cough syrup to me but thats just a personal preference. I would definitely make it again but without the maraschino cherries or maybe use fresh ones. besides that i loved it!
Followed the recipe except for baking it in a bundt pan once and an angel food cake pan another time. Cake was well received and used Cool-Whip on top.
I'm a pretty good cook but am the furthest thing from a baker you'll find, And even I didn't mess this one up. Everyone raved over it. Thanks, It's a keeper!! Easy enough for the baking impaired.
I really loved this recipe. It was easy to follow and the cake was awesome! I used a large muffin pan and made 12 small cakes. Cooking time is about 20 minutes with this adjustment.
Absolutely wonder. I made them in cupcake tins, and they turned out perfect. Shorten the baking time, but otherwise, came out superb.
Great recipe! I love baking but am not a fan of pineapple upside-down cake. I made it for my husband on his birthday since he loves it and it turns out I liked this recipe! It's VERY easy to make and came out great. Thanks!