Saturday, July 19, 2014

Layered Pineapple Upside Down Cake

Jo is usually the one in charge of desserts when we have family dinners but I decided to take a turn this time. We were having a BBQ for some visiting family and I figured a pretty, layered cake would be perfect. 
I got the idea to make a two layered upside down cake from At The Picket Fence
I pretty much followed their version except for a few small changes. Pop over to their site (HERE) to see the original. 
This was super easy and turns out looking pretty fancy schmancy. It definitely looks like it takes more time than it actually does. 

Layered Pineapple Upside Down Cake
(Adapted from At The Picket Fence)

1/4 cup butter, melted
2/3 cup brown sugar, packed
1 jar maraschino cherries
1 can pineapple rings

2 2/3 cup flour
1 cup white sugar
1 cup brown sugar
1/2 cup butter, room temp
1 Tbsp baking powder
pinch salt
1 1/2 cup milk
2 tsp vanilla
2 eggs
1/4 cup reserved pineapple juice

Preheat oven to 350. Lightly spray 2, 9 inch pans with cooking spray, set aside.
Divide the 1/4 cup melted butter between the two pans. 
Sprinkle each pan evenly with 1/3 cup brown sugar.
Slice pineapple rings in half and place the rings around the edge of the pan. Place one whole ring in the center of the pan. Place a maraschino cherry into the center of each ring. 

In a medium bowl, beat together remaining ingredients with a mixer, scraping sides as necessary, until well mixed. (About 3 minutes)
Divide batter between the two pans.

Bake 40 - 50 minutes, until toothpick stuck near the center comes out clean and tops of cakes are golden brown.

Run a knife around the edge of the cake to loosen.
Place a heat proof serving plate on top of the cake and invert cake onto the plate. Carefully remove the pan.
Repeat with second cake.

Let cakes cool.
When they are room temp, use a large spatula to lift one cake and place on top of the other cake.

Chill until ready to serve.

You could cover in whipped cream, if you like, but then you cover up the pretty pineapple and cherries.
We served our with a dollop of whipped cream on top.

So tasty.
Over at At The Picket Fence they made this for  an Easter celebration. 
Just wanted to let you know this also works as a great dessert for a BBQ.
I'm guessing that it will work for pretty much any time you need a fancy schamncy cake but don't want to have to work too hard. 

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