Be the first to Traditional pineapple upside-down cake becomes a double treat in this stacked layer cake version that begins with a cake mix. Place the cherries in the center and around the pineapple rings before sprinkling with the pecans for best presentation. Cut with a serrated knife using a gentle sawing motion to keep the layers intact.
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- 1/4 cup butter or margarine, melted
- 2/3 cup firmly packed brown sugar
- 1 (20-ounce) can sliced pineapple, drained
- 1/2 cup chopped pecans
- 1 (18.25-ounce) package yellow cake mix without pudding
- .
- Caramel Frosting:
- 1/2 cup butter or margarine
- 1 cup firmly packed brown sugar
- 3 Tablespoons milk
- 2 cups sifted powdered sugar
Preparation:
For the Cake:Combine butter and brown sugar; spread evenly into 2 greased 9-inch round cakepans. Arrange pineapple slices, cherries, and pecans on top.
Prepare cake mix according to directions. Pour batter into pans; bake at 350 degrees F. for 30 to 40 minutes or until wooden pick inserted in center comes out clean.
Remove immediately from pans, and cool completely on wire racks. Stack layers, pineapple side up, on serving plate. Spread warm caramel frosting on sides of cake.
For the Caramel Frosting:
Combine butter and brown sugar in a medium saucepan. Bring to a boil, stirring constantly; cook 2 minutes. Add milk; return to a boil. Remove from heat; let stand 5 minutes.
Add powdered sugar to mixture, beating until smooth.
Yield: one 2-layer cake
Source: Mary Jo Angelo, Birmingham, Alabama, ]Southern Living All-Time Favorite Dessert Recipes (Leisure Arts)
Reprinted with permission.
