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Pineapple Coconut Upside-Down Cake
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| 1cup | softened butter, divided |
| 1cup | brown sugar |
| 1/2 tsp. | ground ginger |
| 1 (20-oz) can | Pineapple slices, drained,with 1cup juice reserved |
| 1/2 jar | maraschino cherries |
| 1 (18.25-oz) box | yellow cake mix any brand |
| 2 | eggs |
| 1/2 cup | shredded coconut |
1. Preheat oven to 350 degree. Line a large rimmed baking sheet with parchment paper. Wrap a double layer of aluminum foil inside and over the lip of a 10 inch springform pan.
2. Place 1/2 cup butter in pan. Heat in oven for 2 minutes; remove. Stir in sugar&ginger. Arrange pineapple slices in pan; place a cherry had in center of each.
3. Beat cake mix, 1/2 cup of butter,eggs, and reserved pineapple juice on medium for 2minutes. Stir in coconut.
4. Spoon batter into pan; place pan on baking sheet. Bake for 55 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes. Loosen springform; invert cake onto a serving platter.
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