Yield: 1 large layer cake

Double-Layer Coconut, Pecan & Pineapple Upside-Down Cake

Double-Layer Coconut, Pecan & Pineapple Upside-Down Cake

Ingredients

  • 4 Tbl. (1/2 stick) real butter, melted
  • 1/2 cup dark brown sugar
  • 7 pineapple rings, (from a 20 oz. can in heavy syrup, *reserve syrup)
  • 7-10 maraschino cherries, halved
  • 2 Tbl., packed, sweetened flaked coconut
  • 1 (16.5 oz.) box white or yellow cake mix
  • 3 eggs plus one egg yolk, (even if the box says differently)
  • heavy syrup from can plus enough water added to equal 1 cup
  • 5 Tbl. melted butter
  • 1/4 cup packed coconut
  • 1/4 cup finely chopped pecans
  • 1 tsp. vanilla extract
  • 1/4 tsp. butter rum flavored extract
  • 1 (8 oz.) tub Cool Whip, thawed

Instructions

  • Spray 2 (9") non-stick cake pans with butter-flavored no-stick spray. (I use Crisco's.)
  • Melt 4 Tbl. butter and spread into bottom of one 9" cake pan.
  • Sprinkle dark brown sugar over the melted butter and evenly pat firmly.
  • Decorate with pineapple rings and halved cherries (cut side-up), on top of the brown sugar. Sprinkle with coconut, especially into the gaps. Set aside.
  • In large mixer bowl, add rest of ingredients except Cool Whip. Beat on low to mix, then medium for 2 minutes. Pour into cake pans.
  • Bake cakes at 325 degrees for 33-35 minutes until done. Turn out cake with pineapple rings after resting on cooling rack for 5 minutes.
  • Turn out second cake after resting 10 minutes. (You may need to tap the edge of the cake pan on the cooling rack to get cake to release.)
  • Let cakes cool completely. Place plain layer onto serving plate or cake stand. Top with Cool Whip.
  • *CAREFULLY place second layer on top centering before setting down gently. (Get all four fingers spread open under cake with both hands to keep it perfectly stable.)
  • **To slice easily: Use a very sharp knife and cut by sawing straight up and down, not back and forth horizontally.
  • Stays fresh and moist for 3 days. Best and easiest sliced after chilling.
  • Store covered in refrigerator.

    • Notes

    (*Do not follow ingredients or directions on cake boxes.)
    **I used my Calphalon cake pans that are no-stick. If you're afraid of the cake sticking to your pans, spray ONLY the one pan that calls for the butter, brown sugar and fruit. But for the plain cake layer, you might want to lightly flour it in addition to spraying it (or using shortening instead of spray.) I had no trouble getting my cakes to release from my pans, though.