Pineapple Coconut Upside-Down Layered Cake

Ingredients

• 0.3 cup brown sugar packed
• 0.3 cup butter melted
• 1 cup knudsen cream sour
• 3  eggs 
• 1 cup baker's angel flake coconut divided toasted
• 4  maraschino cherries halved
• 0.3 cup oil 
• 20 oz pineapple rings in juice undrained canned
• 0.5 cup cool whip whipped topping thawed
• 1 pkg duncan hines classic decadent cake mix yellow (2-layer size)

Equipment

• bowl
• frying pan
• oven
• blender
• toothpicks

Directions

1. Heat oven to 350F.
2. Drain pineapple, reserving 1/2 cup juice. Beat cake mix, eggs, sour cream, oil and reserved pineapple juice in large bowl with mixer until blended.
3. Pour butter into 9-inch round pan; sprinkle with sugar. Arrange pineapple rings and cherries over sugar; sprinkle with 1/2 cup coconut. Cover with half the cake batter. Cover bottom of second 9-inch round pan with parchment; spray with cooking spray. Fill with remaining cake batter.
4. Bake 45 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 5 min.; invert onto wire racks.
5. Remove pans and parchment; cool cakes completely.
6. Place plain cake on plate; spread with COOL WHIP.
7. Sprinkle with remaining coconut. Top with second cake layer, fruit side up.