Elegant Pineapple Upside-Down Cake
Jeff Hill, Executive Chef; SandCastle

1 (10 oz) jar maraschino cherries, drained
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup flaked coconut
1 (8 oz) can sliced pineapple, drained with juice reserved
1 (8 oz) can crushed pineapple, drained with juice reserved
1 package yellow cake mix

Preheat oven to 350F. Butter two 9-inch round cake pans. Sprinkle the bottom of each 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 center of each ring. In the other pan, spread the drained crushed pineapple.

Prepare the cake as directed on package, substituting reserved pineapple juice for water. Divide batter between the 2 pans. IMPORTANT: Remember which pan has the pineapple rings in it.

Bake for 40 to 50 minutes or until a toothpick inserted into cake comes out clean. Cool on a rack 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 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.

Yield: 12 servings