FWO Pineapple-Coconut Upside-Down Cake

This scrumptious cake will have your guests raving about you! Great dessert for a summer BBQ.

1 small box (3.4 ounces) vanilla instant pudding cake mix
1 box (18 ¼ ounces) yellow cake mix with pudding
½ stick butter or margarine
1 cup brown sugar, packed
1 tablespoon cornstarch
1 can (16 ounces) crushed pineapple, drained
1 cup flake coconut

Preheat oven to 350. Stir the pudding mix into the cake mix, then prepare the cake batter according to the package directions and set aside. Put the butter, brown sugar, cornstarch, and pineapple in a 9 x 13-inch baking pan. Stir and place in the oven.
When the butter is melted, stir to mix the ingredients together well spread evenly over the bottom of the pan. Sprinkle the coconut over the pineapple mixture and then pour the cake batter evenly on top. Bake on the lowest rack of the oven for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool and turn upside down on a serving dish.

Whipped topping is a wonderful addition to this delicious cake.

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