Cake Recipes
Stacked Pineapple Upside-Down Cake
Yield: one 2 layer cake
Ingredients
Cake
- 1/4 cup butter, 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
- 1 cup firmly packed brown sugar
- 3 tablespoons milk
- 2 cups sifted confectioners' sugar
Instructions
Cake
- Combine butter and brown sugar; spread evenly into 2 greased 9 inch round cake pans.
- Arrange pineapple slices, cherries and pecans on top.
- Prepare cake mix according to directions.
- Pour batter into pans; bake at 350 degrees F for 30 to 40 minutes or until wooden pick inserted in center comes out clean.
- Remove immediately from pans, and cool completely on wire racks.
- Stack layers, pineapple side up, on serving plate.
- Spread warm caramel frosting on sides of cake.
Caramel Frosting
- Combine butter and brown sugar in a medium saucepan. Bring to a boil, stirring constantly; cook for 2 minutes.
- Add milk; return to a boil. Remove from heat; let stand 5 minutes.
- Add confectioners' sugar to mixture, beating until smooth.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
Attribution
Recipe by Mary Jo Angelo, Birmingham, Alabama - published in Southern
Living magazine - September, 1986