How to Make Delicious Double layer upside down pineapple cake.

Double layer upside down pineapple cake.. Cover with plastic wrap, and store in the fridge. 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.

Pour over pineapple and cherries in pan. Run knife around sides of pan to loosen cake. Pineapple upside-down cakes are so colorful; bejeweled by maraschino cherries. You can have Double layer upside down pineapple cake. using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Double layer upside down pineapple cake.

1. Prepare 1 of can pineapple slices.
2. Prepare 1 of cup of reserved pineapple juice.
3. It's 1 of stick of butter.
4. You need 1 of cup of packed brown sugar.
5. You need 4 of eggs.
6. It's 1 of box of duncan hines pineapple cake mix.
7. Prepare 1 of For the frosting.
8. Prepare 1 of stick of butter.
9. It's 1 of pack of cream cheese.
10. You need 1 of tbsp of vanilla paste.
11. Prepare 2 of cups of powdered sugar.
12. It's 1 of cup of coconut flakes.

I call it a "double-decker" pineapple cake, because two upside-down cakes are stacked up to create the finished product. Pineapple Upside Down Cake is a triple dose of old-fashioned buttery, melt-in your-mouth pineapple upside-down cake layered with homemade cinnamon vanilla whipped cream. Bonus: no mixer required for the cake recipe! This super moist and full of flavor cake has three layers of caramelized pineapple and maraschino cherries with buttery brown sugar juicy glaze, and.

Double layer upside down pineapple cake. step by step

1. Preheat oven to 350.
2. Melt butter and pour evenly in 2 8 inch pans. Put a half cup of packed brown sugar in each pan. Make sure it covers the entire bottom of pan..
3. Place 5 pineapple rings in each pan on top of the sugar..
4. In another bowl mix the duncan hines cake mix with the eggs, pineapple juice, and vegetable oil for about 2 mins. Spread evenly amongst the 2 pans. Put in oven for about 35 mins or until toothpick comes out clean..
5. Let the cakes cool for about 10 mins before you flip them over on a wire rack. Once cooled put one cake on top of the other..
6. To make the butter cream cheese frosting blend the butter and cream cheese until smooth. Add the vanilla paste. Then add a half of cup of powdered sugar at a time. Blend on medium spend until everything is mixed..
7. Put the frosting on the sides of the cake. To add some texture you can either put some coconut on top of the frosting or some crushed walnuts. I put coconut since it goes well with pineapple..

This is a hybrid pineapple upside-down cake which I've developed over the years. Instead of pineapple rings, I use crushed pineapple, coconut, and honey. It is very important to cool the mixture of butter and brown sugar before covering it with the rest of the ingredients, preventing the layer of pineapple and the cake mix from mixing prematurely. While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake. This is our decadently delicious Double Layer Pineapple Upside Down Cake.