pineapple upside down cake recipe

i can't take credit for this recipe, i found it online! but it is really delicious, i couldn't keep it to myself.

2 layered pineapple upside down cake

• 1 yellow cake mix
• oil & eggs as cake mix calls for
• pineapple juice (appx. 1 cup, depending on your cake mix)
• 1 8 oz. can pineapple rings (4 rings), drained
• 1 8 oz. can crushed pineapple
• 1/2 cup brown sugar
• 1/2 cup sweetened coconut flakes
• 4 tbsp. unsalted butter, melted
• maraschino cherries

spray two 9" nonstick round cake pans with non-stick spray. put 2 tbsp. of the melted butter into each pan and distribute evenly on the bottom of the pan. sprinkle 1/4 cup brown sugar in each pan on top of the butter. sprinkle the coconut flakes in one of the pans. in the same pan as the coconut, lay out the 4 pineapple rings and place a cherry in the middle and around each. spoon out the crushed pineapple into the bottom of the other pan.

prepare the cake batter as the box calls for, replacing the water with pineapple juice. remember which cake round the pineapple rings are in, and pour the batter on top of the previous ingredients, evenly dividing the batter between the 2 pans.

bake at 350 degrees until cake batter is set and a toothpick comes out clean, roughly 30 minutes. turn out the layer with the crushed pineapple on your final serving dish, then turn out the layer with the rings on top. i made this cake a day ahead of time and by the time i served it all the flavors had mingled together and it was extremely moist.