2 LAYER PINEAPPLE UPSIDE DOWN CAKE RECIPES

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PINEAPPLE UPSIDE-DOWN LAYER CAKE RECIPE - BETTYCROCKER.COM



Pineapple Upside-Down Layer Cake Recipe - BettyCrocker.com image

Just when you thought you couldn’t love pineapple upside-down cake anymore, we went and added another layer to it (and whipped topping!).

Provided by Annalise Sandberg

Total Time 2 hours 0 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 13

1/4 cup butter, melted
1/2 cup packed brown sugar
12 canned pineapple rings
12 maraschino cherries
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup pineapple juice
1/2 cup vegetable oil
3 eggs
1 cup heavy whipping cream
1/4 cup granulated sugar
1/2 teaspoon vanilla
1/4 cup chopped walnuts, if desired
Additional maraschino cherries, if desired

Steps:

  • Heat oven to 350°F.
  • Spray two 9-inch round cake pans with cooking spray. Divide melted butter between pans, completely covering bottoms of pans. Sprinkle brown sugar over butter. Place pineapple rings on brown sugar, 6 rings in each pan. Place maraschino cherry in center of each pineapple ring.
  • In large bowl, beat cake mix, pineapple juice, vegetable oil and eggs with electric mixer on medium speed until smooth. Divide batter between pans. Spread evenly.
  • Bake 30 to 35 minutes or until cake is golden and springs back when gently pressed. Cool in pan 15 minutes. Run knife around edges of pans; carefully turn cakes onto cooling racks. Cool to room temperature, about 30 minutes.
  • In medium bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until soft peaks form. Place 1 cake layer on large plate or cake stand. Cover with 1 cup of the whipped cream. Carefully place second cake layer on top. Top with swirls of whipped cream, walnuts and additional cherries.
  • Refrigerate 30 minutes to firm up before serving.

Nutrition Facts : Calories 640 , CarbohydrateContent 79 g, CholesterolContent 125 mg, FatContent 6 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 470 mg, SugarContent 57 g, TransFatContent 1/2 g

PINEAPPLE UPSIDE-DOWN CAKE V RECIPE | ALLRECIPES



Pineapple Upside-Down Cake V Recipe | Allrecipes image

This recipe makes a two-layer pineapple upside-down cake using cake mix and canned pineapple.

Provided by Donna

Categories     Desserts    Cakes    Upside-Down Cake Recipes    Pineapple Upside-Down Cake Recipes

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 1 2-layer 9-inch cake

Number Of Ingredients 7

1 (10 ounce) jar maraschino cherries, drained
¼ cup butter
½ cup packed brown sugar
½ cup flaked coconut
1 (8 ounce) can sliced pineapple, drained with juice reserved
1 (8 ounce) can crushed pineapple, drained with juice reserved
1 (18.25 ounce) package yellow cake mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat the bottoms and sides of each 9 inch round cake pan with 2 tablespoons of melted butter. Sprinkle the bottom of each pan with 1/4 cup of brown sugar.
  • In one of the pans, sprinkle coconut over the brown sugar. Lay pineapple rings in a single layer on top of coconut. Place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple.
  • Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between the 2 pans. Remember which pan has the pineapple rings in it.
  • Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool in pans for 20 minutes.
  • While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.

Nutrition Facts : Calories 321.5 calories, CarbohydrateContent 57.7 g, CholesterolContent 11 mg, FatContent 9.8 g, FiberContent 1.3 g, ProteinContent 2.2 g, SaturatedFatContent 4 g, SodiumContent 323.7 mg, SugarContent 34.7 g

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