PINEAPPLE COCONUT UPSIDE-DOWN CAKE

Pineapple Coconut Upside-Down Cake image

A yellow cake mix flavored with sour cream jump starts this classic dessert. Coconut joins pineapple, cherries and brown sugar in the buttery topping.

Provided by My Food and Family

Time 50m

Yield 16 servings

Number Of Ingredients 10

Ingredients

1/2 cup butter
2/3 cup packed brown sugar
3 cans (8 oz. each) pineapple rings, drained
7 maraschino cherries, halved
1 cup BAKER'S ANGEL FLAKE Coconut
1 pkg. (2-layer size) yellow cake mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup water
1/4 cup oil
3 eggs

Steps:

Heat oven to 350°F.
Add 1/4 cup butter to each of 2 (9-inch) round pans; place in oven to melt. Remove from oven; sprinkle with sugar.
Arrange pineapple and cherries over sugar in pans; sprinkle with coconut.
Beat remaining ingredients with mixer until blended; pour over coconut.
Bake 35 min. or until toothpick inserted in centers comes out clean. Immediately invert onto serving plates.

Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 300 mg, Carbohydrate 42 g, Fiber 1 g, Sugar 33 g, Protein 4 g