Pineapple coconut upside down cake

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  • 1 cup(s) Butter Softened
  • 1 cup(s) Brown sugar
  • 1/2 teaspoon(s) Ground ginger
  • 1 20oz. Can sliced pineapple Reserve 1 cup liquid
  • 1/2 jar(s) Maraschino cherries
  • 1 box(es) Yellow cake mix
  • 2 Eggs
  • 1/2 cup(s) Shredded coconut


  1. Prep time 15 minutes, total time 70 min.

  2. Preheat oven to. 350. Line large rimmed baking sheet with parchment paper. Wrap a double layer of aluminum foil inside and over tip of a 10" springform pan.

  3. Place 1/2 cup butter in pan. Heat in oven for 2 minutes. Remove. Stir in sugar and ginger. Arrange pineapple slices in pan, place 1/2 cherry in center of each.

  4. Beat cake mix, 1/2 cup butter, eggs, reserved pineapple juice on med for 2 minutes. Add coconut.

  5. Spoon batter into pan; place pan on baking sheet. Bake for 55minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes. Loosen springform pan, invert cake onto serving platter
May 2012

This recipe is a personal recipe added by Lkscot and has not been tested or endorsed by MyRecipes.

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