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Mouthwatering caramelized pineapple topped yellow cakes sandwiching fresh whipped vanilla Chantilly cream. Ugh, drool.
So you wanna make a pineapple upside-down cake? Why not make 2 and layer it? Sounds too difficult? I’ll make it easy for ya, use a yellow cake box mix! You could use a yellow cake recipe if you wanna be a show off. Or just lie and use the box 😉
Pineapple upside-down cake was my mom’s favorite! I used to make it for her birthday every now and again. I wish she was around to see this crazy version.
The best part is decorating with the pineapple and cherries. You can go the classic route with the circles or try a new pattern!
Pineapple Upside-Down Cake
Ingredients
- 1 yellow cake box
- 2 cans of pineapple plus ingredients listed
- 3/4 cup pineapple juice from can replace water in cake
- 1 jar maraschino cherries
- 1 cup brown sugar
- 1/2 cup butter
Instructions
- Preheat oven to 350 degrees F.
- Mix cake according to box instructions, replacing 3/4 cup of water with pineapple juice.
- Melt butter, pour equally into two 9" cake pans.
- Sprinkle half of brown sugar evenly on to each pan.
- Place pineapple slices in bottom of pans. Add cherries in middle.
- Pour cake mix over fruit, evenly divided between the two pans.
- Bake 23 – 28 minutes.
Whipped Cream / Chantilly Cream
Ingredients
- 8 oz heavy whipping cream
- 1/4 confectioners sugar
- 1 tsp vanilla extract
Instructions
- Whip cream until it thickens.
- Slowly add in sugar and vanilla, whip until it keeps its shape. Do not over whip into butter.
