Quick Pineapple Coconut Upside Down Cake
  • Servings: 10-12
  • 1-sm. box (3.4 oz)vanilla instant pudding mix
  • 1-box (18 and1/4 oz)yellow cake mix with pudding
  • 1/2-stick butter or margarine
  • 1-cup brown sugar packed
  • 1-tbsp cornstarch
  • 1-can (16 oz) crushed pineapple, drained
  • 1-cup flake coconut
  1. Preheat oven to 350.
  2. Stir the pudding mix into the cake mix, then prepare the cake batter according to package directions and set aside. Put the butter, brown sugar, cornstarch, and pineapple in a 9x13-in baking pan. Stir and place in the oven. When the butter is melted, stir to mix the ingredients together well and spread evenly over the bottom of the pan. Sprinkle the coconut over the pineapple mixture and then pour the cake batter evenly on top.
  3. Bake on the lowest rack of the oven for 30 minutes or until a toothpick inserted in the center comes out clean.
  4. Cool and turn upside down on a serving dish. Serve with whipped topping
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