Monday, September 16, 2013

Double Layer Pineapple Upside Down Cake

Another one I've been making for years that definitely is not the same with the newer cake mixes.   I've gone from using a 9" cake pan to an 8" and that helped some.    If the layers are too thin, you'll never be able to flip and stack them without a mess.



Double Layer Pineapple Upside Down cake

1 jar maraschino cherries -- (10 ounce) drained
1/2 stick butter
1/2 cup packed brown sugar
1/2 cup flaked coconut
1 can pineapple slices -- (8 ounce)
1 can crushed pineapple with juice -- (8 ounce)
1 package yellow cake mix

1 Preheat oven to 350 degrees F. Melt butter and coat the bottoms of 2 - 9 inch round pans. Drain and reserve the juice from both cans of pineapple.

2 Sprinkle the bottom of each pan with 1/4 cup of brown sugar. Sprinkle coconut in one pan. Lay pineapple rings in a single layer on top of coconut. Place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple.

3 Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between the 2 pans. Remember which pan has the pineapple rings in it.

4 Bake for 40 to 50 minutes, or until a toothpick inserted into cake comes out clean. Cool in pans for 30 minutes.

5 Turn the layer with the crushed pineapple out onto the serving dish, then gently turn the other layer on top.


Description:
"Printed from Allrecipes, Submitted by Donna"

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