READY IN 50 mins

Pineapple Coconut Upside-Down Cake

Read Reviews (8)

"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

Directions

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.
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.
Bake 35 min. or until toothpick inserted in centers comes out clean. Immediately invert onto serving plates. Cool slightly.

Kitchen-Friendly View

PREP 15 mins
READY IN 50 mins

Reviews More Reviews

Jun 11, 2009

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!

—Gigi A

See full review »

Nov 22, 2007

Easy to make and the combination of the pineapple and coconut makes a wonderful taste in your mouth

—Towanna

See full review »

8 Ratings

Jul 07, 2008

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!

—ak04

See full review »

Apr 05, 2010

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.

—furrykidmom

See full review »

Mar 05, 2010

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.

—Kimaly

See full review »

Aug 24, 2009

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.

—Melissa

See full review »

Aug 10, 2009

Absolutely wonder. I made them in cupcake tins, and they turned out perfect. Shorten the baking time, but otherwise, came out superb.

—sagewood

See full review »

Mar 22, 2010

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!

—Kalleyne78

See full review »