UPSIDE DOWN PINA COLADA CAKE

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Upside Down Pina Colada Cake image

In honor of "coconut" our ingredient of the month, I'd like to share a modified version of a recipe my mother-in-law gave me. Its easy, looks fancy, and tastes great!

Provided by Larkspur Lily

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 ounce) box yellow cake mix
3 eggs, beaten
1 cup water
1/3 cup vegetable oil or 1/3 cup canola oil
1 cup grated unsweetened coconut
1 (20 ounce) can pineapple slices
1 (6 ounce) jar maraschino cherries

Steps:

  • Pre-heat oven to 350 degrees (f).
  • Prepare cake mix according to package directions, using eggs, water, and oil.
  • Add grated coconut being careful not to overmix; batter should have some texture.
  • Set batter aside.
  • Grease 9 x 13 inch pan with cooking spray.
  • Arrange pineapple slices in bottom of pan.
  • Further decorate with cherries in center of and inbetween each pineapple ring.
  • You will not need all cherries.
  • Pour batter into cake pan.
  • Bake at 350 degrees (f) for 30-35 minutes or until cakes tests done by inserting a toothpick into center.
  • Serve warm or cold.
  • I do not frost this cake since I serve it upside down and it is rich enough without frosting.
  • It looks classy but is so easy.

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