Pineapple Coconut Upside-Down Cake
Photo by: Mark Thomas
Assemble this light, gooey classic in just minutes with a box of doctored up yellow cake mix
Editors' Note: You may also bake this cake in a 9x13-inch baking pan. Regardless the pan you use, do not fill more than 2/3 full. If the cake starts to brown before the cake is done, cover with foil until a toothpick inserted in the center comes out clean.
Editors' Note: You may also bake this cake in a 9x13-inch baking pan. Regardless the pan you use, do not fill more than 2/3 full. If the cake starts to brown before the cake is done, cover with foil until a toothpick inserted in the center comes out clean.
ingredients: Add all to shopping list
1 cup softened butter, divided
1 cup brown sugar
½ tsp ground ginger
1 (20-oz) can pineapple slices, drained, 1 cup juice reserved
½ jar maraschino cherries
1 (18.25-oz) box yellow cake mix (any brand)
2 eggs
½ cup shredded coconut
1 cup brown sugar
½ tsp ground ginger
1 (20-oz) can pineapple slices, drained, 1 cup juice reserved
½ jar maraschino cherries
1 (18.25-oz) box yellow cake mix (any brand)
2 eggs
½ cup shredded coconut
directions:
1. Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper. Wrap a double layer of aluminum foil inside and over the lip of a 10-inch springform pan.
2. Place ½ cup of butter in pan. Heat in oven for 2 minutes; remove. Stir in brown sugar and ginger. Arrange pineapple slices evenly in the pan. Place a cherry, halved, in center of each.
3. Beat cake mix, 1/2 cup butter, eggs, and reserved pineapple juice on medium for 2 minutes. Stir in the coconut.
4. Spoon the batter into pan; place pan on baking sheet. Bake for 55 minutes, until a toothpick inserted in center comes out clean. Cool for 5 minutes. Loosen springform; invert cake onto a serving platter. Serve warm, topped with whipped cream if desired.
KITCHEN COUNTER:
Serves 12. Per Serving: 460 cal, 62g carbs, 3g protein, 23g fat, 75mg chol, 450mg sodium, 1g fiber
Total Cost: $6.96
