Upside-Down Cake

Upside-Down Cake


Makes: 12 servings

  • 1/4 cup butter

  • 1 cup packed brown sugar

  • 1 (20-ounce) can pineapple slices in juice, drained, juice reserved

  • 1 (6-ounce) jar maraschino cherries without stems, drained

  • 1 box yellow cake mix

  • 2/3 cup pineapple juice

  • 1/3 cup CÎROC  Coconut

  • 1/3 cup vegetable oil

  • 3 large eggs




Preheat oven to 350°. Place butter in a 9×13 pan and let melt in oven. Sprinkle brown sugar evenly over butter. Arrange the pineapple slices on top of the brown sugar. Place a cherry in the center of each pineapple slice. Arrange remaining cherries around slices.

In a measuring cup, add enough water to the reserved pineapple juice to make 1 cup. In a large bowl combine cake mix, pineapple juice, CÎROC  Coconut,  oil, and eggs. Beat with an electric mixer for 2 to 3 minutes or until well-blended. Carefully pour batter over pineapple slices and cherries.

Bake 40 to 45 minutes or until a toothpick or cake tester inserted into the center of cake comes out clean. Run a sharp knife around the edge of the pan to loosen the cake. Place a serving plate upside-down on the pan. Carefully turn plate and pan over. Allow pan to sit over cake for 5 minutes so the brown sugar topping can drip over cake. Remove pan and cool for at least 30 minutes before serving. Serve warm or room temperature.

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