Ingredients
Topping and Filling:
4 tablespoons unsalted butter, melted and divided
1/2 cup packed brown sugar, divided
1 (8 ounce) can sliced pineapple, drained with juice reserved
1 (10 ounce) jar maraschino cherries, drained, with juice reserved
1/2 cup flaked coconut
1 (8 ounce) can crushed pineapple, drained with juice reserved
Cake:
1 stick unsalted butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 tablespoon vanilla extract
1/3 cup mixture of pineapple juice and maraschino cherry juice
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat the bottoms and sides of 2-9 inch round cake pan with 2 tablespoons of melted butter. Sprinkle the bottom of each pan with 1/4 cup of brown sugar.
In one of the pans, Lay pineapple rings in a single layer on top of coconut. Place a cherry in the center of each ring. In the other pan, sprinkle coconut over the brown sugar and spread the drained crushed pineapple over the coconut.
Cream butter and sugars until light and fluffy. Add eggs one at a time until completely combined. Add vanilla, and beat for 1 minute.
Sift together flour, baking powder, salt, and cinnamon.
Add flour mixture alternately with juice combo, beginning and ending with the dry ingredients.
Divide batter between the 2 pans. Remember which pan has the pineapple rings in it.
Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool in pans for 20 minutes.
While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.
To prevent cracking, after layering the cakes, place the pan, upside-down, back onto the top layer. Remove it after about half an hour.
In one of the pans, Lay pineapple rings in a single layer on top of coconut. Place a cherry in the center of each ring. In the other pan, sprinkle coconut over the brown sugar and spread the drained crushed pineapple over the coconut.
Cream butter and sugars until light and fluffy. Add eggs one at a time until completely combined. Add vanilla, and beat for 1 minute.
Sift together flour, baking powder, salt, and cinnamon.
Add flour mixture alternately with juice combo, beginning and ending with the dry ingredients.
Divide batter between the 2 pans. Remember which pan has the pineapple rings in it.
Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool in pans for 20 minutes.
While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.
To prevent cracking, after layering the cakes, place the pan, upside-down, back onto the top layer. Remove it after about half an hour.
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