Pineapple Coconut Upside-down Cake
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This is so loved, it only lasts maybe two days in my house.
1 box (18.2 ounces) yellow cake mix
1 cup sour cream
1/2 cup water
1/4 cup oil
1 stick butter melted, divided
2/3 cup brown sugar, divided
2 cans (20 ounces each) pineapple rings, drained
7 maraschino cherries, halved
1 cup coconut, toasted
Beat cake mix, sour cream, water, eggs and oil in a large bowl on low speed to moisten. Beat on medium for two minutes.
Pour 1/4 cup melted butter into two 9-inch pans, sprinkle each with 1/3 cup of brown sugar. Arrange pineapple and cherries over sugar, sprinkle with coconut. Pour batter into prepared pans. Bake at 350 degrees for 35 to 40 minutes. Invert onto serving platter.