Double Layer Pineapple Up Side Down Cake Recipes

PINEAPPLE UPSIDE-DOWN LAYER CAKE

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.

DOUBLE PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Melt margarine in a large skillet over medium heat. Add brown sugar and cook until melted, 2 to 3 minutes. Lay pineapple slices in the sauce and cook until browned, 1 to 2 minutes per side. Lower heat and carefully add rum; simmer for 5 minutes. Remove from the heat and set aside to cool while you prepare the cake.
• Preheat the oven to 300 degrees F (150 degrees C). Grease a 3-inch deep, 9- or 10-inch round baking pan.
• Mix flour and baking powder together in a bowl. Beat eggs, orange juice, vanilla, nutmeg, and cinnamon in a second bowl.
• Cream margarine and sugar in a third bowl until light and creamy and sugar granules are no longer evident. Gradually add egg mixture while continuing to blend. Add drained pineapple and up to 2 tablespoons reserved juice, if needed. Fold in flour mixture until thoroughly combined.
• Pour cooled sauce into the bottom of the prepared pan, arranging the pineapple slices so they're flat on the bottom. Pour cake batter over the sauce, making sure there is about 1 inch at the top of the pan so the cake has room to rise.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.
• Remove from the oven and let cool in the pan for 5 minutes. Invert onto a serving platter and garnish with a cherry in the center of each pineapple slice.

DOUBLE PINEAPPLE- UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees F. Melt 6 tablespoons butter in 9 x 13 pan in oven. Remove pan from oven and sprinkle bottom with brown sugar. Decoratively arrange pineapple slices. Fill in spaces with cherries. In a bowl, combine cake mix, eggs, oil and crushed pineapple. Mix for 2 minutes. Pour over pineapple slices. Bake for 40 minutes or until done. Remove from oven. Very carefully invert onto serving platter. Serve warm or room temperature topped with whipped cream.

DOUBLE LAYER PINEAPPLE UP SIDE DOWN CAKE

Steps:

• 1. Cake: Blend cake mix, pineapple juice, eggs, vegetable oil together until smooth. Pour equal amounts of cake mix over brown sugar and pineapple mixture into each pan. Bake on center rack of oven under 350°F for 30 minutes or until center is done (cake tester inserted in center comes out clean). Allow cakes to cool for 15 minutes. Remove from pans on to plates and allow to cool for another two hours.
• 2. Topping: Place pineapple slices at the bottom of two well oiled baking pans. Place whole cherries in the center of each pineapple slice and in between each of the slices. Melt butter in medium sauce pan. Add brown sugar and cook until bubbling. Pour the brown sugar mix over the pineapples and cherries in each pan, up to two inches deep.
• 3. Frosting: Drain the can of pineapples so that is no liquid is left. Mix the pineapples and frosting together. Putting it together: Once the cakes have cooled for two hours, place one on top of the others with pineapple side up. Frost the sides of the cake. Leave the top and center of the cakes unfrosted. Place frosted cakes in the refrigerator until ready to serve.

LAYERED PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom and sides of two 9-inch round, 1 1/2-inch tall cake pans.
• Combine brown sugar and butter for topping in a saucepan over medium heat; stir until sugar dissolves and mixture is bubbly, about 3 to 4 minutes.
• Pour mixture into one of the prepared cake pans. Arrange pineapple rings in a single layer on top.
• Whisk together both flours, baking powder, and salt for cake in a large mixing bowl. Beat sugar and butter in a separate bowl with an electric mixer until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with sour cream in two additions each, beating well after each addition.
• Pour 1/2 of the cake batter over the caramel and pineapple topping. Pour remaining cake batter into the second cake pan.
• Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 60 to 75 minutes.
• Remove from the oven and let sit in the pans for 5 minutes. Turn the cake without the topping layer onto a serving platter. Turn the cake with the topping layer on top of that. Serve warm.