Prep 10 mins
Cook 35 mins
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!
- 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.
We liked this okay, but it wasn't alot to it other than the fruit on top. It was definetly better cold. It probably would have been much better with the suggestion from Bobbi Cat, by adding the butter and brown sugar to the pan and by using the juice to replace the water. I may give it another try that way beings my Dh loves Pineapple Upside Down Cake. Thank you Larkspur Lily. PAC Fall '07
This cake was fabulous. my family loved it. I made the following changes: spread 2 tbsp margarine on the bottom of the pan, sprinkled approx. l/2 cup of brown sugar over the margarine and about 1/4 cup of grated coconut. For the cake I substituted pineapple juice for the water and 1/3 cup of applesauce for the oil. My pan was a bit smaller so I only needed a 15 oz can of pineapples and had enough batter, pineapple & cherries left over to make a small loaf cake. This was super easy to make, pretty presentation and delicious. This is a keeper. Thanks for the recipe.