Layered Pineapple Upside-Down Cake

This delicious Layered Pineapple Upside-Down Cake is sure to be a hit with family and friends. It is a classic dessert that is easy to make and looks impressive.

The cake is made with layers of moist yellow cake and pineapple slices, topped with a sweet and sticky brown sugar glaze. The combination of flavors and textures makes this cake a perfect ending to any meal.

It is sure to be a crowd pleaser and will be a favorite for years to come.

Timing For Layered Pineapple Upside-Down Cake

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 8

Yield: 8 slices of cake

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Image Credit: www.bettycrocker.com

Ingredients

-1/2 cup butter

-1/2 cup packed brown sugar

-1 can (20 ounces) pineapple slices in juice, drained

-1/2 cup chopped pecans

-1 box (18.25 ounces) yellow cake mix

-1/3 cup vegetable oil

-3 eggs

-1/2 teaspoon ground cinnamon

-1/2 cup maraschino cherries, drained and halved

Directions

1. Preheat oven to 350°F (175°C). 

Making a delicious layered pineapple upside-down cake is easy and fun. To get started, preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.

This will ensure that the cake comes out of the pan easily. Next, melt butter in a small saucepan and add brown sugar. Spread the mixture evenly over the bottom of the pan.

2. Place 1/4 cup (60 ml) butter in the pan and melt in the oven.

Place 1/4 cup (60 ml) butter in the pan and melt in the oven. Once melted, spread the butter evenly over the bottom of the pan. Sprinkle 1/2 cup (100 g) of light brown sugar over the butter.

Arrange pineapple slices over the sugar in a decorative pattern. Place a maraschino cherry in the center of each pineapple slice. In a separate bowl, mix together 1 1/2 cups (190 g) all-purpose flour, 1 teaspoon (5 g) baking powder, and 1/2 teaspoon (3 g) salt.

In another bowl, cream together 1/2 cup (115 g) butter and 1 cup (200 g) granulated sugar until light and fluffy. Add 2 eggs, one at a time, beating well after each addition.

Add 1 teaspoon (5 ml) vanilla extract and mix until combined. Alternately add the dry ingredients and 1/2 cup (120 ml) milk to the creamed mixture, beginning and ending with the dry ingredients.

3. Sprinkle 1/2 cup (100 g) light brown sugar over the melted butter.

Finally, add 1/2 cup (120 ml) of milk and 1 teaspoon of vanilla extract and mix until combined. Pour the batter over the pineapple slices and spread it evenly. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.

4. Arrange 1 can (20 oz/570 g) pineapple rings over the sugar.

Gradually add the dry ingredients to the creamed mixture, alternating with 1/2 cup (120 ml) of milk. Divide the batter between the two prepared pans.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 10 minutes before inverting onto a serving plate.

5. In a medium bowl, whisk together some ingredients.

After that, slowly add in the dry ingredients and mix until just combined. Once the batter is ready, spread half of it in the bottom of a greased 9-inch (23 cm) round cake pan.

Then, top with a layer of pineapple slices and maraschino cherries. Finally, spread the remaining batter over the pineapple and bake for 25-30 minutes at 350°F (177°C).

Image credit: www.thetaste.com

6. In a separate bowl, cream together some ingredients.

In a separate bowl, whisk together 1 1/2 cups (190 g) all-purpose flour, 1 teaspoon (5 g) baking powder, and 1/2 teaspoon (3 g) salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

7. Beat in 2 eggs, one at a time.

The next step is to beat in two eggs, one at a time. Start by cracking the first egg into a bowl and whisking it until the yolk and white are completely blended together.

Then, pour the egg into the cake batter and mix it in thoroughly. Repeat the same process with the second egg. Once both eggs have been added, mix the batter until it is light and fluffy.

This will ensure that the cake has a light, airy texture when it is finished baking.

8. Stir in 1 teaspoon vanilla extract.

Next, add the dry ingredients to the wet ingredients and mix until just combined. Divide the batter evenly between the two cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Once the cakes are done baking, let them cool for 10 minutes before turning them out onto a cooling rack.

9. Pour the batter over the pineapple rings in the pan.

Finally, pour the batter over the pineapple rings in the pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes before inverting onto a plate.

10. Let cool for 10 minutes before inverting onto a plate.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Once the cake is done, remove it from the oven and let it cool for 10 minutes before inverting it onto a plate. To serve, top with whipped cream or ice cream. Enjoy!

Nutrition Facts (per serving)

Nutrition Facts per Serving:

Calories: 468

Fat: 15.5g

Carbohydrates: 73.5g

Protein: 4.5g

Sodium: 298mg

Cholesterol: 54mg

How To Make Next-Level Pineapple Upside Down Cake

Special Tips

    1. Make sure to grease and line the cake tin before adding the pineapple and cherries.
    2. Use a serrated knife to cut the pineapple into thin slices.
    3. If desired, sprinkle the pineapple and cherries with brown sugar for extra sweetness.
    4. Make sure to evenly spread the batter over the pineapple and cherries.
    5. Bake the cake until a toothpick inserted in the center comes out clean.
    6. Allow the cake to cool completely before inverting it onto a serving plate.
    7. Enjoy!

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