Just took a pineapple upside down cake out of the oven and it smells wonderful in here. Today is DH's birthday so he is getting his favorite cake and dinner tonight. Also, as a surprise DD is coming over for dinner and he has no idea she is coming.
Ingredients
1 (10 ounce) jar maraschino cherries, drained
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup flaked coconut
1 (8 ounce) can sliced pineapple, drained with juice reserved
1 (8 ounce) can crushed pineapple, drained with juice reserved
1 (18.25 ounce) package yellow cake mix
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Melt butter and coat the bottoms of 2 - 9 inch round pans. Drain and reserve the juice from both cans of pineapple.
2 Sprinkle the bottom of each pan with 1/4 cup of brown sugar. Sprinkle coconut in one pan. Lay pineapple rings in a single layer on top of coconut. Place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple.
3 Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between the 2 pans. Remember which pan has the pineapple rings in it.
4 Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until a toothpick inserted into cake comes out clean. Cool in pans for 30 minutes.
5 Turn the layer with the crushed pineapple out onto the serving dish, then gently turn the other layer on top
Ingredients
1 (10 ounce) jar maraschino cherries, drained
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup flaked coconut
1 (8 ounce) can sliced pineapple, drained with juice reserved
1 (8 ounce) can crushed pineapple, drained with juice reserved
1 (18.25 ounce) package yellow cake mix
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Melt butter and coat the bottoms of 2 - 9 inch round pans. Drain and reserve the juice from both cans of pineapple.
2 Sprinkle the bottom of each pan with 1/4 cup of brown sugar. Sprinkle coconut in one pan. Lay pineapple rings in a single layer on top of coconut. Place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple.
3 Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between the 2 pans. Remember which pan has the pineapple rings in it.
4 Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until a toothpick inserted into cake comes out clean. Cool in pans for 30 minutes.
5 Turn the layer with the crushed pineapple out onto the serving dish, then gently turn the other layer on top
I hope you all have a great night. 
There is a great recipe on the box of a Duncan Hines cake mix.
Thanks!
