LAYERED PINEAPPLE UPSIDE-DOWN CAKE

Layered Pineapple Upside-Down Cake image

I made this layered pineapple upside-down cake for my dad's birthday. Everyone in my family asked me for the recipe afterwards. It was so good. Enjoy!

Provided by Stevie Bowden

Categories Pineapple Upside-Down Cake

Time 1h30m

Yield 12

Number Of Ingredients 12

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Ingredients

1 cup dark brown sugar
½ cup unsalted butter
1 (20 ounce) can pineapple rings, drained
2 ¼ cups all-purpose flour
9 tablespoons cake flour
1 ⅛ teaspoons baking powder
¾ teaspoon salt
2 ½ cups white sugar
1 ½ cups unsalted butter, softened
6 large eggs
1 ⅛ teaspoons vanilla extract
1 ⅛ cups sour cream

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.

Nutrition Facts : Calories 729.6 calories, Carbohydrate 93 g, Cholesterol 183.8 mg, Fat 38 g, Fiber 1.1 g, Protein 7.1 g, SaturatedFat 23.1 g, Sodium 251.4 mg, Sugar 68.2 g