Upside-Down Cake Gets New Twist

• 1 pkg. coconut almond or coconut pecan dry frosting mix
• 1/2 to 1 tsp. cinnamon
• 3 1/2 c. undrained crushed pineapple
• 1 box white cake mix
• 1 1/3 c. water
• 1/2 c. cold butter
• 2 eggs, separated

1. In a 9 x 13-inch baking pan, combine dry frosting and cinnamon; reserve 1 cup for topping.
2. To the frosting mix in pan, add pineapple and egg yolks.
3. Stir well to blend and spread evenly over bottom of pan.
4. In large mixer bowl, combine dry cake mix, egg whites and water.
5. Blend until moistened.
6. Beat as directed on cake package.
7. Spread batter over pineapple mixture.
8. Cut butter into thin slices over batter. Sprinkle reserved frosting mix over butter.
9. Bake at 350u0b0 for 40 to 50 minutes.
10. Serve warm or cool. Store in refrigerator.

coconut almond, cinnamon, pineapple, white cake mix, water, cold butter, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348176 (may not work)