This Layered Pineapple Upside-Down Cake takes the classic favorite to new heights by creating a stunning two-tiered dessert. It features the traditional caramelized pineapple rings and maraschino cherries baked on top, which become a beautiful and sweet topping when the cake is inverted after baking. The cake layers themselves are typically moist and buttery, often with a hint of vanilla. The double layers not only enhance the visual appeal but also provide more of that delicious cake to complement the caramelized fruit. A sweet glaze is often drizzled over the top for an extra touch of sweetness and moisture. This layered version is perfect for celebrations or when you want to impress with a familiar yet elevated dessert.
Ingredients:
For the Caramel Topping:
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1 (20 ounce) can pineapple slices, drained (reserve some juice for the cake if needed)
- Maraschino cherries, halved
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk (or reserved pineapple juice, or a combination)
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk or pineapple juice
Equipment:
- Two 8-inch round cake pans
- Parchment paper
- Large skillet or saucepan
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Wire rack
Instructions:
- Prepare the Caramel Topping:
- In a large skillet or saucepan, melt the butter over medium heat. Stir in the brown sugar and cook, stirring constantly, until the sugar is dissolved and the mixture is smooth, about 1-2 minutes.
- Pour the caramel mixture evenly into the bottom of both 8-inch round cake pans.
- Arrange pineapple slices in a decorative pattern over the caramel in each pan. Place halved maraschino cherries in the centers of the pineapple rings and in any gaps.
- Preheat Oven and Prepare Cake Pans: Preheat your oven to 350°F (175°C).
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer or a whisk until light and fluffy.
- Beat in Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the butter-sugar mixture, alternating with the milk (or pineapple juice), beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
- Pour Batter into Pans: Divide the cake batter evenly between the two prepared cake pans, spreading it gently over the caramel and fruit.
- Bake the Cakes: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10-15 minutes. This is crucial for the caramel to set slightly.
- Invert the Cakes: Place a serving plate over the top of one of the cake pans. Carefully and quickly invert the pan onto the plate. Gently tap the bottom of the pan to release the cake. Repeat with the second cake layer. If any pineapple or cherries stick to the pan, carefully arrange them on top of the cakes.
- Make the Glaze (Optional): While the cakes are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and milk (or pineapple juice) until smooth and pourable. Add more liquid, one teaspoon at a time, until you reach the desired consistency.
- Glaze the Cakes (Optional): Once the cakes are completely cooled, drizzle the glaze over the top of each layer.
- Assemble and Serve: Carefully place one layer of the inverted cake on a serving plate. Gently place the second inverted cake layer on top. Slice and serve.
Enjoy this beautiful and delicious Layered Pineapple Upside-Down Cake!