Pineapple Coconut Upside-Down Layered Cake
This special-occasion cake is sure to become a new family favorite.
Rated
4
from
8
votes
Prep Time
15M
Total Time
1H40M
Servings
16 servings
What You Need
1 can (20 oz.) pineapple rings in juice, undrained
1 pkg. (2-layer size) yellow cake mix
3 egg s
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup oil
1/4 cup butter , melted
1/3 cup packed brown sugar
4 maraschino cherries , halved
1 cup BAKER'S ANGEL FLAKE Coconut , toasted, divided
1/2 cup thawed COOL WHIP Whipped Topping
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Instructions
1. Drain pineapple, reserving 1/2 cup juice. Beat cake mix, eggs, sour cream, oil and reserved pineapple juice in large bowl with mixer until blended.
2. Pour butter into 9-inch round pan; sprinkle with sugar. Arrange pineapple rings and cherries over sugar; sprinkle with 1/2 cup coconut. Cover with half the cake batter. Cover bottom of second 9-inch round pan with parchment; spray with cooking spray. Fill with remaining cake batter.
3. Bake 45 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 5 min.; invert onto wire racks. Remove pans and parchment; cool cakes completely.
4. Place plain cake on plate; spread with COOL WHIP. Sprinkle with remaining coconut. Top with second cake layer, fruit side up.
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