Wednesday, July 12, 2017
Double Layer Upside Down Pineapple Cake
Double Layer Upside Down Pineapple Cake 1 can pineapple slices 1 cup of reserved pineapple juice 1 stick of butter 1 cup of packed brown sugar 4 eggs 1 box of duncan hines pineapple cake mix 1 For the frosting 1 stick of butter 1 pack of cream cheese 1 tbsp of vanilla paste 2 cups of powdered sugar 1 cup of coconut flakes Preheat oven to 350 Melt butter and pour evenly in 2 8 inch pans. Put a half cup of packed brown sugar in each pan. Make sure it covers the entire bottom of pan. Place 5 pineapple rings in each pan on top of the sugar. In another bowl mix the duncan hines cake mix with the eggs, pineapple juice, and vegetable oil for about 2 mins. Spread evenly amongst the 2 pans. Put in oven for about 35 mins or until toothpick comes out clean. Let the cakes cool for about 10 mins before you flip them over on a wire rack. Once cooled put one cake on top of the other. To make the butter cream cheese frosting blend the butter and cream cheese until smooth. Add the vanilla paste. Then add a half of cup of powdered sugar at a time. Blend on medium spend until everything is mixed. Put the frosting on the sides of the cake. To add some texture you can either put some coconut on top of the frosting or some crushed walnuts. I put coconut since it goes well with pineapple.