Pineapple Upside-Down Cake V So Tasty

Tuesday, July 2, 2019

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Pineapple Upside-Down Cake V

"This recipe makes a two-layer pineapple upside-down cake the usage of cake blend and canned pineapple."

Ingredients :

1 (10 ounce) jar maraschino cherries, drained
1/four cup butter
1/2 cup packed brown sugar
half cup flaked coconut
1 (eight ounce) can sliced pineapple, drained with juice reserved
1 (eight ounce) can crushed pineapple, tired with juice reserved
1 (18.25 ounce) package deal yellow cake mix

Instructions :

Prep : 10M	Cook : 12M	Ready in : 1H10M

Preheat oven to 350 ranges F (175 tiers C). Coat the bottoms and facets of every 9 inch round cake pan with 2 tablespoons of melted butter. Sprinkle the bottom of every pan with 1/4 cup of brown sugar.
In one of the pans, sprinkle coconut over the brown sugar. Lay pineapple rings in a single layer on top of coconut. Place a cherry in the middle of every ring. In the opposite pan, unfold the drained beaten pineapple.
Mix the cake as directed on package deal, but substitute reserved pineapple juice in location of water. Divide batter between the two pans. Remember which pan has the pineapple rings in it.
Bake for forty to 50 mins inside the preheated oven, or till a toothpick inserted into cake comes out smooth. Cool in pans for 20 minutes.
While the bottoms of the cake pans are nonetheless warm to touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple jewelry on top of it for a mind-blowing two layer pineapple the wrong way up cake.

Notes :

Reynolds® Aluminum foil can be used to maintain food wet, cook it evenly, and make easy-up less difficult.

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