Recipes // Desserts // Strawberry Island Upside-Down Cake

Strawberry Island Upside-Down Cake

Prep Time: 25 minutes
Bake Time: 50 minutes at 350 degrees
Makes: 12 servings
  • Nonstick cooking spray
  • 1 can (20 ounces) crushed pineapple in juice
  • 1 can (21 ounces) strawberry pie filling
  • 1 package (18.25 ounces) lemon cake mix
  • 1 cup sweetened shredded coconut
  • 1?2 cup chopped macadamia nuts
  • 1?2 cup (1 stick) butter, cut into pieces
  • Coconut sorbet (optional)
  1. Preheat oven to 350°F. Spray a Pyrex® 3-qt (9×13) glass bakeware dish with cooking spray.
  2. Drain pineapple, reserving juice; set aside.
  3. In a medium bowl, combine strawberry pie filling and drained pineapple. Spread mixture into prepared pan. Sprinkle dry cake mix over top. Top with coconut and macadamia nuts. Pour the reserved pineapple juice on top; dot with butter pieces.
  4. Bake in preheated oven for 50 to 55 minutes or until a toothpick inserted near center of cake layer comes out clean and fruit is bubbling.
  5. Remove from oven and place dish on a dry, cloth potholder or towel to cool.
  6. If desired, serve with coconut sorbet.

Recipe excerpted from Sandra Lee Semi-Homemade Bake Sale Cookbook by Sandra Lee
Copyright © 2011 Sandra Lee Semi-Homemade www.sandralee.com

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