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- 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
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 ServingCalories640Calories from Fat 310
Total Fat34g53%
Saturated Fat15g73%Trans Fat1/2g
Cholesterol125mg42%Sodium470mg20%Potassium200mg6%Total Carbohydrate79g26%Dietary Fiber1g4%Sugars 57g
Protein4gVitamin 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
5
*Percent Daily Values are based on a 2,000 calorie diet.
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