Recipe by Larkspur Lily
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!
Top Review by Chef Mommie
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
- 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
Directions See How It's Made
- 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.