Prep Time 15m
Cook Time 40m
Ready Time 120m
Yield 8 servings


Ingredients
TOPPING
  • 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1/2 cup firmly packed brown sugar
  • 1 (8 oz.) can crushed pineapple, drained, 2 tablespoons juice reserved
  • 1/2 cup flaked coconut
CAKE
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 3/4 cup sugar
  • 1/2 cup milk
  • 1/3 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/3 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 large egg, lightly beaten
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Maraschino cherries, drained
Preparation Directions
  • Step 1Heat oven to 350ºF. In 9-inch round layer pan blend 1/4 cup shortening and brown sugar. Place in oven for 5 minutes to soften. Remove from oven. Add pineapple and coconut. Mix and spread in even layer over melted mixture in bottom of pan. Set aside.
  • Step 2Combine flour, sugar, milk, 1/3 cup shortening, egg, baking powder, salt and reserved pineapple juice. Beat at low speed of electric mixer until blended, scraping bowl constantly. Beat at medium speed for 1 minute, scraping bowl occasionally. Pour over pineapple mixture.
  • Step 3Bake 35 to 40 minutes, or until wooden pick inserted in center comes out clean. Invert on serving plate. Garnish with maraschino cherries, if desired. Serve warm or cool.
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