BE A PINEAPPLE. STAND TALL, WEAR A CROWN & BE SWEET ON THE INSIDE.
Did someone say Upside Down Pineapple Layered Cake? Yes!
Cakes are at many types of gatherings. Holidays. Special occasions. Cakes just have a way of saying something special. This Pineapple Upside Down Layered Cake is one I made for my mother's 70th birthday. She loves pineapple and, of course, loves Pineapple Upside Down Cake. Come to think of it, I personally do not know anyone who doesn't like Pineapple Upside Down Cake.
Since this was a special occasion for a special person, I wanted to add some extra pizzaz! For this particular cake, I aimed to keep it on the light and bright side as opposed to heavy and overly sweet. I hit the mark by using cool whip instead of typical rich icing. Icing is not used in traditional Pineapple Upside Down Cake anyhow, yet adding the whipped cream gave it a pretty and fun twist that certainly said, "Happy Birthday!"
A nice crisp develops on the bottom of these cakes (which ends up being the tops) from the use of melted butter and brown sugar. Because of the brown sugar being in the base, the trick to getting the cakes out before they stick to the pan is to not let them cool completely. Do not fret if they seem stuck! Simply use a silicone spatula, sliding it around the sides and underneath the cake with quick gentle lifts. This works the cake out of the pan without tearing it. The added goodness of the brown sugar and butter adds a delicious crunch, creating a magical touch to the texture of this delectable treat.
I hope you enjoy this Pineapple Upside Down Layered Cake as much as we do!
Pineapple Upside Down Layered Cake
Ingredients:
1 pineapple cake mix OR make your own favorite basic cake mix.
1 cup water (replace water with pineapple juice for more flavor, but reduce sugar)
1/3 cup vegetable oil (replace with real butter for richer flavor)
3 eggs (can replace with applesauce per recommended ratio of ¼ cup per egg)
1/2 cup melted butter (divided and set aside)
1/3 cup dark brown sugar (divided and set aside)
cool whip
pineapple rings
maraschino cherries
Directions:
1. Preheat oven to 350°
Lightly grease two 9-inch round pans.
Pour divided melted butter and sprinkle brown sugar in each pan
Place pineapple rounds covering bottom of pans with a cherry in each one
Mix together cake mix, water, oil, and eggs (or alternatives per notes above) in large bowl with mixer on medium speed or beat vigorously by hand 2 minutes.
Pour batter into prepared pans.
7. Bake as directed on mix or until toothpick inserted in center comes out clean. Remove from oven.
After cakes are partly cool, carefully invert cakes onto plates, add a thin layer of cool whip to top of base cake (and additional layers if making more than two layers).
Place other round on top, decorate with cool whip and pineapples as desired.
Enjoy!
May joy arise from the song you sing,
as great as the depths of the gratitude from which it sounds.
~Krystal Land
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