PINEAPPLE UPSIDE-DOWN LAYER CAKE
Just when you thought you couldn't love pineapple upside-down cake anymore, we went and added another layer to it (and whipped topping!).
Provided by By Annalise Sandberg
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Spray two 9-inch round cake pans with cooking spray. Divide melted butter between pans, completely covering bottoms of pans. Sprinkle brown sugar over butter. Place pineapple rings on brown sugar, 6 rings in each pan. Place maraschino cherry in center of each pineapple ring.
- In large bowl, beat cake mix, pineapple juice, vegetable oil and eggs with electric mixer on medium speed until smooth. Divide batter between pans. Spread evenly.
- Bake 30 to 35 minutes or until cake is golden and springs back when gently pressed. Cool in pan 15 minutes. Run knife around edges of pans; carefully turn cakes onto cooling racks. Cool to room temperature, about 30 minutes.
- In medium bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until soft peaks form. Place 1 cake layer on large plate or cake stand. Cover with 1 cup of the whipped cream. Carefully place second cake layer on top. Top with swirls of whipped cream, walnuts and additional cherries.
- Refrigerate 30 minutes to firm up before serving.
Nutrition Facts : Calories 640, Carbohydrate 79 g, Cholesterol 125 mg, Fat 6 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 57 g, TransFat 1/2 g
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