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Pineapple Upside-Down Cake V

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"Two layer pineapple upside down cake." — Donna

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Pineapple Upside-Down Cake V

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Original recipe makes 1 - 2 layer 9 inch cake Change Servings

1 (10 ounce) jar maraschino cherries, drained
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup flaked coconut

1 (8 ounce) can sliced pineapple, drained with juice reserved
1 (8 ounce) can crushed pineapple, drained with juice reserved
1 (18.25 ounce) package yellow cake mix

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Directions

Preheat oven to 350 degrees F (175 degrees C). Coat the bottoms and sides of each 9 inch round cake pan 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. Lay pineapple rings in a single layer on top of 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 package, but substitute reserved pineapple juice in place of water. Divide batter between the 2 pans. Remember which pan has the pineapple rings in it.
Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool in pans for 20 minutes.
While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.

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PREP 10 mins
COOK 40 mins
READY IN 1 hr 10 mins

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I've made this cake several times now, always to rave reviews. A few notes: - I've tried Pillsbury Moist Supreme Butter Recipe Yellow cake mix, and both Duncan Hines Butter Recipe Golden and Pineapple cake mixes. The pineapple cake mix gave a stronger pineapple flavor (of course), but I got the best/moistest cake out of the Pillsbury mix. - I've had good luck with Land o Lakes Baking Butter...otherwise I use the ultra creamy variety. - **Try the coconut!** It doesn't taste like you think it will. It adds SO much to the flavor/look of the cake! - It's sometimes hard to gauge the baking time with this one...the toothpick test can be deceiving. Just keep an eye on it. - Another reviewer suggested this and I always do it because it WORKS...after layering the cakes, place the pan, upside-down, back onto the top layer. Remove it after about half an hour; this should take care of the cracking problem.

—Alison M.

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Most Helpful Critical Review

Nov 28, 2006

It's OK. Nothing great. I think its the package yellow cake mix in the recipe that I don't like. I am used to the pineapple upside-down cake from scratch that makes this cake tastes better. Not going to make it again.

—DIEM

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460 Ratings

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Jan 17, 2004

This was excellent!! I used a 9 x 13 glass pan put the pineapples, brown sugar, cherries, and butter on the bottom a little bit of the cake mix and then the crushed pineapple and the rest of the cake mix. I think it turned out awesome! Thanks alot

—MOMDAD4KIDDIES

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Feb 10, 2007

This would have been 5 star if I didnt tweek the 2nd time around. First off, Golden Butter Cake mix, instead of plain yellow changes this from being just ok, to incredible. The amount of liquid needed for Golden Butter is also the perfect amt. for what you get out of the pinapple cans. 2nd, the cooking time is way too long. I'd start checking this after 25 min, as over cooking is one of the main reasons it cracks/falls apart when taking out of the pans. I have yet to throw out any of the left-overs on this cake, as the whole thing ALWAYS gets eaten!

—natsmom

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May 19, 2003

Great cake - my only complaint is that in the recipe instructions, it says to let the cake sit for 30 minutes after taking it out of the oven - BAD IDEA! The topping stuck to the pan when it cooled, and I ruined both layers when I removed them from the pans. It still tasted good, but didn't look all that pretty!

—RECAMIL

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Oct 26, 2003

Great cake that tasted so much like my grandma's homemade one! I omitted the coconut because hers didn't have it, and it was just fine. Be careful not to shake the layer with the pineapple slices when you remove it because it breaks the cake. Thanks for the recipe!

—KRANEY

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Jun 04, 2006

Very tasty, without being overly sweet. I simplified and slightly modified the recipe: Butter was increased to 1/2 cup. I placed it in an ungreased 9x13 pan, and let it melt in the oven while the oven was heating. Then, sprinkled the brown sugar, coconut, and a 20 oz can of drained crushed pineapple, and the drained marischino cherries over the melted butter. (I didn't use the sliced pineapple). When mixing the cake mix, I added 1/2 tsp. coconut extract, along with the pineapple juice. The baking time was a bit longer, due to pan size... about 35 minutes. The coconut extract flavor didn't "jump out", but gave the cake a nice, fresh, (not from a mix) taste. I'll definitely make this again.

—MANDT2

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Oct 12, 2003

I love pineapple so I decided to make this and it was wonderful! I took the advice of MomDad4Kiddies, and used a 9x13 pan. I decided to leave the coconut out. I layered the pineapples, brown sugar & cherries on the bottom, then half the cake mix, then crushed pineapple and last the rest of the cake mix. Very easy to make and tasted great! Thanks Donna.

—GATERJEN

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Nutrition

Calories
322 kcal
16%

Carbohydrates
57.7 g
19%

Cholesterol
11 mg
4%

Fat
9.8 g
15%

Fiber
1.3 g
5%

Protein
2.2 g
4%

Sodium
324 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pineapple Upside-Down Cake V

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 322
Calories from Fat: 88

% Daily Value *
Total Fat 9.8g 15 %
Saturated Fat 4g 20 %
Cholesterol 11mg 4 %
Sodium 324mg 13 %
Potassium 112mg 3 %
Total Carbohydrates 57.7g 19 %
Dietary Fiber 1.3g 5 %
Protein 2.2g 4 %
** Sugars 34.7g
Vitamin A 3 %
Vitamin C 6 %
Calcium 9 %
Iron 9 %
** Thiamin 9 %
** Niacin 10 %
** Vitamin B6 3 %
** Magnesium 4 %
** Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.