Stacked Pineapple Upside-Down Cake

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  • 1/4 cup butter or margarine, melted
  • 2/3 cup firmly packed brown sugar
  • 1 (20 ounce) can sliced pineapple, drained
  • 1/2 cup chopped pecans
  • 1 (18.25 ounce) box yellow cake mix without pudding

Caramel Frosting

  • 1/2 cup butter or margarine
  • 1 cup firmly packed brown sugar
  • 3 tablespoons milk
  • 2 cups sifted confectioners' sugar


  1. Cake: Combine butter and brown sugar; spread evenly into 2 greased 9-inch round cake pans.
  2. Arrange pineapple slices, cherries and pecans on top.
  3. Prepare cake mix according to directions.
  4. Pour batter into pans; bake at 350 degrees F for 30 to 40 minutes or until wooden pick inserted in center comes out clean.
  5. Remove immediately from pans, and cool completely on wire racks.
  6. Stack layers, pineapple side up, on serving plate.
  7. Spread warm caramel frosting on sides of cake.
  8. Caramel Frosting: Combine butter and brown sugar in a medium saucepan. Bring to a boil, stirring constantly; cook for 2 minutes.
  9. Add milk; return to a boil. Remove from heat; let stand 5 minutes.
  10. Add confectioners' sugar to mixture, beating until smooth.

Yield: one 2-layer cake

Source: Recipe by Mary Jo Angelo, Birmingham, Alabama - published in Southern Living Magazine - September, 1986