Recipe by BAKER'S Chocolate
"You'll know it is a special occasion when the aroma from this special pineapple and coconut upside-down cake fills the house."
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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.
I am NOT a baker but this was easy to do and turned out great! The cake is so moist (I had to extend the baking time). My husband loves pineapple and coconut so he got this for his birthday. Big hit! Thanks for the recipe!
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