Friday, November 28, 2008

Stacked Pineapple Upside-Down Cake Recipe

Stacked Pineapple Upside-Down Cake Recipe

Interesting twist on one of my favorites!

Traditional pineapple upside-down cake becomes a double treat in this
stacked layer cake version that begins with a cake mix. Place the
cherries in the center and around the pineapple rings before
sprinkling with the pecans for best presentation. Cut with a serrated
knife using a gentle sawing motion to keep the layers intact.

* 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) package 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 powdered sugar

For the Cake:
Combine butter and brown sugar; spread evenly into 2 greased 9-inch
round cakepans. 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.

For the Caramel Frosting:
Combine butter and brown sugar in a medium saucepan. Bring to a boil,
stirring constantly; cook 2 minutes. Add milk; return to a boil.
Remove from heat; let stand 5 minutes.

Add powdered sugar to mixture, beating until smooth.

Yield: one 2-layer cake