UPSIDE DOWN FROSTING METHOD RECIPES

Steps:

• Preheat oven to 350°F. Spray two 8-inch round cake pans with baking spray.
• Divide melted butter evenly into the bottom of each pan. Sprinkle brown sugar over butter. Place pineapple slices in single layer on top of brown sugar mixture, sides touching, then place one maraschino cherry inside center of each ring.
• Blend cake mix, water, eggs and oil in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes.
• Pour batter evenly into pans (about 2 cups in each pan) and bake 32 to 36 minutes or until toothpick inserted into center comes out clean. Remove from oven and cool in pans on wire rack for 20 minutes. Remove cakes from pans onto wire rack and allow to cool completely.
• In a medium bowl, whip heavy cream using handheld mixer on high speed for 3 minutes or until stiff peaks form. Add frosting and mix on low speed an additional 10 seconds or until fully combined.
• Once cakes are cooled, place one layer onto serving plate or cake stand. Spread about 2/3 of frosting mixture on top of cake about 1/2-inch thick. Place second cake layer on top of frosting mixture, pineapple-cherry side facing up, and spoon or pipe remaining frosting mixture on top of each pineapple-cherry ring. Place remaining cherries on top of each frosting dollop. Slice and serve.

Steps:

• Preheat the oven to 350ºF. Line a 9” round cake pan with parchment paper.In the bowl of an electric mixer, beat together the butter and brown sugar.
• Spread evenly into the cake pan on top of the parchment. Place the apples over the topping, shingling in two concentric circles. Dot the apples with the marzipan pieces.
• In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
• In the bowl of an electric mixer beat together the melted butter, sugar and brown sugar until well blended. Add the eggs and vanilla and beat until combined.
• Add the flour mixture and milk alternately, stopping when the last bit of flour has just disappeared. Scrape the sides and bottom of the bowl and transfer cake batter to the pan.
• Bake for about 35 minutes or until a toothpick comes out with a few crumbs still attached. Let cool in the pan for about 10 minutes. Run a knife around the edges of the cake and invert onto a cake plate. Serve warm.