Pineapple Coconut Upside-Down Layered Cake Recipe

Name: Pineapple Coconut Upside-Down Layered Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (20 oz.) pineapple rings in juice, undrained; 1 pkg. (2-layer size) yellow cake mix; 3 eggs; 1 cup BREAKSTONE'S or KNUDSEN Sour Cream; 1/4 cup oil; 1/4 cup butter, melted; 1/3 cup packed brown sugar; 4 maraschino cherries, halved; 1 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided; 1/2 cup thawed COOL WHIP Whipped Topping

Servings: persons

1
Heat oven to 350F.
2
Drain pineapple, reserving 1/2 cup juice.
3
Beat cake mix, eggs, sour cream, oil and reserved pineapple juice in large bowl with mixer until blended.
4
Pour butter into 9-inch round pan; sprinkle with sugar.
5
Arrange pineapple rings and cherries over sugar; sprinkle with 1/2 cup coconut.
6
Cover with half the cake batter.
7
Cover bottom of second 9-inch round pan with parchment; spray with cooking spray.
8
Fill with remaining cake batter.
9
Bake 45 min.
10
or until toothpick inserted in centers comes out clean.
11
Cool cakes in pans 5 min.
12
; invert onto wire racks.
13
Remove pans and parchment; cool cakes completely.
14
Place plain cake on plate; spread with COOL WHIP.
15
Sprinkle with remaining coconut.
16
Top with second cake layer, fruit side up.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 can (20 oz.) pineapple rings in juice, undrained, 1 pkg. (2-layer size) yellow cake mix, 3 eggs, 1 cup BREAKSTONE'S or KNUDSEN Sour Cream, and more.

Yes, Pineapple Coconut Upside-Down Layered Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pineapple Coconut Upside-Down Layered Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions