Dessertsbettycrocker5.0
Pineapple Upside-Down Layer Cake
Just when you thought you couldn’t love pineapple upside-down cake any more, we went and added another layer to it (and whipped topping!).
👥 10 Servings⏱️ Prep & Cook: 2h 45m⏳ Prep: 30 min👤 Annalise Sandberg📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- knife
📝 Preparation Steps
1
Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (9-inch) round cake pans with cooking spray.
2
Divide melted butter between pans; spread to completely cover bottoms of pans. Sprinkle 1/4 cup brown sugar evenly over melted butter in each pan. Arrange 6 pineapple slices on brown sugar in each pan. Place cherry in center of each pineapple slice. Set aside.
3
In large bowl, beat cake mix, oil, eggs and 1 cup reserved pineapple juice with electric mixer on medium speed ⏱️ 2 minutes, scraping bowl occasionally. Divide batter between pans; spread evenly.
(8 oz each) pineapple slices in juice, drained, juice reserved3 canseggs3
4
Bake 29 to ⏱️ 33 minutes or until toothpick inserted in center comes out clean. Cool ⏱️ 10 minutes. Run knife around edges of pans to loosen cakes; carefully remove from pans to cooling racks. Cool completely, about ⏱️ 1 hour.
5
In chilled medium bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until stiff peaks form. Place 1 cake layer on serving plate. Spread 1 cup of the whipped cream on top. Carefully place second cake layer on top. Top with remaining whipped cream, walnuts and additional cherries.
6
Refrigerate ⏱️ 30 minutes to firm up before serving. Store loosely covered in refrigerator.
Nutrition Facts
calories
470
fat Content
4 1/2
serving Size
1 Serving
fiber Content
0 g
sugar Content
44 g
sodium Content
360 mg
protein Content
4 g
trans Fat Content
0 g
cholesterol Content
95 mg
carbohydrate Content
63 g
saturated Fat Content
10 g
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