This cake was a favorite at every picnic, potluck, or get-together my mother hosted. Although this upside-down pineapple cake is baked in an iron skillet, it may also be baked in a 9 x 13 baking dish. This cake is delicious with a cup of coffee. You may top it with ice cream or whipped cream if you like, but my family prefers it simple.
Ingredients:
- 1 jar (10 ounces) maraschino cherries, drained
- 1/4 cup butter
- 1/2 cup packed brown sugar
- 1/2 cup flaked coconut
- 1 can (8 ounces) sliced pineapple, drained with juice reserved
- 1 can (8 ounces) crushed pineapple, drained with juice reserved
- 1 package (18.25 ounces) yellow cake mix
Directions:
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bottoms and sides of two 9-inch round cake pans with 2 tablespoons of melted butter. Sprinkle 1/4 cup of brown sugar over the bottom of each pan.
- In one of the pans, sprinkle the coconut over the brown sugar. Arrange pineapple rings in a single layer on top of the coconut, and place a maraschino cherry in the center of each ring. In the other pan, spread the drained crushed pineapple evenly.
- Prepare the cake batter according to the package instructions, but use the reserved pineapple juice in place of water. Divide the batter between the two pans, keeping track of which pan has the pineapple rings.
- Bake in the preheated oven for 40 to 50 minutes or until a toothpick inserted into the cakes comes out clean. Allow the cakes to cool in the pans for 20 minutes.
- While the bottoms of the cake pans are still warm, invert the layer with the crushed pineapple onto a serving dish. Gently invert the layer with the pineapple rings on top of it, creating a visually stunning two-layer pineapple upside-down cake.
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