• Ramona

Layered Pineapple Upside Down Cake


1 box of GF cake mix (and all ingredients as listed on box)

2 cans of sliced pineapples (retain juice)

1 jar of maraschino cherries

2 cups of chopped pecans

Cream cheese frosting (use your favorite recipe)

1 stick of butter

1/2 cup of light brown sugar


Mix cake according to instructions (use juice from pineapple slices instead of water).

Prepare pans by melting 1/2 stick of butter (in the oven) in each round pan.

Once melted, spoon 1/4 cup of brown sugar in each pan, mixing with the melted butter and spread evenly in the bottom of each pan.

Evenly place pineapple slices in the bottom of the pan and place a cherry in the center of each (about 6 slices).

Pour the cake batter into each pan, being careful not to disturb the pineapple slices and cherries. Gently shimmy the pans to spread the batter and bake until done. (test with a toothpick)

Allow cake to cool in pan for 5 minutes, then invert onto a cooling rack, being careful not to disturb the pattern of the pineapples and cherries. If you are missing some of the sugar from the pan, carefully scoop it out of the pan and place it back onto the cake. Then allow the cake to thoroughly cool, about 30-45 minutes.

Once completely cooled, transfer one layer to your serving plate (pineapple side up) and spread frosting over the entire layer, including sides without disturbing the pineapples and cherries.

Add the second layer on top of the frosted first layer (pineapple side up).

Frost just the sides of this layer, filling any gaps between the layers with frosting.

Take chopped pecans and press onto the sides of both layers.



Refrigerate cake for at least 1 hour before slicing.

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