Pineapple Upside-Down Cake V

Cooking Recipes Catalogue

Two layer pineapple upside down cake.

INGREDIENTS (for 1 servings):


  • Preheat oven to 350 degrees F (175 degrees C). Butter two 9 inch round cake pans. Sprinkle the bottom of each pan with 1/4 cup of brown sugar.
  • 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.