Pineapple Coconut Upside Down Cake
1 csoftened butter, divided (2 sticks)
1 clight brown sugar
1/2 tspground ginger
1 can(s)20 oz. pineapple slices, drained with 1 cup pineapple juice reserved
10maraschino cherries (or to taste)
118.25 oz. box yellow cake mix (any brand)
1/2 - 3/4 cshredded coconut
How to Make Pineapple Coconut Upside Down Cake
- Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchment paper. Wrap a double layer of aluminum foil inside and over the lip of a 10-inch springform pan.
- Place 1/2 cup butter in pan. Heat in oven for 2 minutes, remove. Stir in sugar and ginger until incorporated. Arrange pineapple slices in pan. Place a cherry in center of each and around open spaces on cake.
- Beat cake mix, 1/2 cup butter, eggs and reserved pineapple juice on medium for 2 minutes. Stir in coconut, (I used a little more than 1/2 cup).
- Spoon batter into pan; place pan on baking sheet. Bake for 55 - 65 minutes or intil a toothpick inserted in center comes out clean. Cool for 5 minutes. Loosen springform and invert cake onto a serving platter.