Pineapple Coconut Upside-Down Cake

• 1/2 cup butter
• 2/3 cup packed brown sugar
• 3 cans (8 oz. each) pineapple rings, drained
• 7 maraschino cherries, halved
• 1 cup BAKER'S ANGEL FLAKE Coconut
• 1 pkg. (2-layer size) yellow cake mix
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup water
• 1/4 cup oil
• 3 eggs

1. Heat oven to 350F.
2. Add 1/4 cup butter to each of 2 (9-inch) round pans; place in oven to melt.
3. Remove from oven; sprinkle with sugar.
4. Arrange pineapple and cherries over sugar in pans; sprinkle with coconut.
5. Beat remaining ingredients with mixer until blended; pour over coconut.
6. Bake 35 min.
7. or until toothpick inserted in centers comes out clean.
8. Immediately invert onto serving plates.

butter, brown sugar, pineapple, maraschino cherries, s angel, yellow cake, s, water, oil, eggs

Taken from www.kraftrecipes.com/recipes/pineapple-coconut-upside-down-cake-53069.aspx (may not work)