Can you make pineapple upside down cake the day before

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Ingredients
Whipped Cream Topping
Tips from the Betty Crocker Kitchens
Try These Next
Can pineapple upside down cake be made the day before?
How do you store a pineapple upside down cake overnight?
How do you keep pineapple upside down cake from getting soggy?
How long does homemade pineapple upside down cake last?

Prep 15 min
Total 2 hr 0 min
Servings 8

Just when you thought you couldn’t love pineapple upside-down cake anymore, we went and added another layer to it (and whipped topping!).

By Annalise Sandberg

Updated Dec 28, 2016

Ingredients

Cake

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

Whipped Cream Topping

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

1
Heat oven to 350°F.
2
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.
3
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.
4
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.
5
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.
6
Refrigerate 30 minutes to firm up before serving.

Tips from the Betty Crocker Kitchens

tip 1
To make it a coconut-pineapple upside-down layer, add 1 cup shredded sweetened coconut flakes and 1 teaspoon coconut extract to cake batter.
tip 2
Cake layers may be baked up to 2 days in advance. Cover with plastic wrap, and store in the fridge.

Nutrition

640 Calories, 34g Total Fat, 4g Protein, 79g Total Carbohydrate, 57g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories640Calories from Fat 310

Total Fat34g53%

Saturated Fat15g73%Trans Fat1/2g

Cholesterol125mg42%Sodium470mg20%Potassium200mg6%Total Carbohydrate79g26%

Dietary Fiber1g4%Sugars 57g

Protein4g

Vitamin A15%15%Vitamin C6%6%Calcium15%15%Iron8%8%

Exchanges:

1 1/2 Starch; 1/2 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Try These Next

Easy Pineapple Upside-Down Cake
Pineapple Upside-Down Cupcakes
Pineapple Upside-Down Skillet Cake
Pineapple Upside-Down Mini-Cakes
Skinny Pineapple Upside-Down Cake
Carrot Cake with Coconut

Can pineapple upside down cake be made the day before?

Like most cakes, pineapple upside-down cakes can be made in advance. Warm the cake slightly after it's been refrigerated or frozen and it will taste like it was made the same day!

How do you store a pineapple upside down cake overnight?

How do you store upside-down pineapple cake? The best storage method is wrapped loosely in plastic wrap, placed in an airtight container, and stored in the back of the fridge. However, you can also leave your cake uncovered or covered at room temperature or stash it in the freezer.

How do you keep pineapple upside down cake from getting soggy?

In order to prevent pineapple upside down cake from getting soggy, make sure you blot any excess juice or liquid from the pineapple slices and don't add any more liquid than the recipe calls for.

How long does homemade pineapple upside down cake last?

Room temperature: Cover with plastic or store in an airtight container for up to 2 days at room temperature. Fridge: Store in an airtight container in the fridge for 3-4 days. Freezer: Allow the cake to cool and place it in the freezer for 1-2 hours; long enough to allow the outside of the cake to freeze.