Ingredients50 m servings
- 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.
ReviewsRead all reviews 9
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 r...
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 ...
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. ...