Rating: 4.5 stars
612 Ratings
  • 5 star values: 431
  • 4 star values: 125
  • 3 star values: 41
  • 2 star values: 9
  • 1 star values: 6

This recipe makes a two-layer pineapple upside-down cake using cake mix and canned pineapple.

Recipe Summary

prep:
10 mins
cook:
40 mins
additional:
20 mins
total:
1 hr 10 mins
Servings:
12
Yield:
1 2-layer 9-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

322 calories; protein 2.2g; carbohydrates 57.7g; fat 9.8g; cholesterol 11mg; sodium 323.7mg. Full Nutrition
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