Pineapple Coconut Upside-Down Layered Cake

• 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

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.

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

Taken from www.kraftrecipes.com/recipes/pineapple-coconut-upside-down-layered-cake-104717.aspx (may not work)