PINEAPPLE UPSIDE-DOWN LAYER CAKE

Pineapple Upside-Down Layer Cake image

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

Ingredients

1/4 cup butter, melted
1/2 cup packed brown sugar
12 canned pineapple rings
12 maraschino cherries
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup pineapple juice
1/2 cup vegetable oil
3 eggs
1 cup heavy whipping cream
1/4 cup granulated sugar
1/2 teaspoon vanilla
1/4 cup chopped walnuts, if desired
Additional maraschino cherries, if desired

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