Two Layered Pineapple Upside Down Cake

At The Picket Fence

Two Layered Pineapple Upside Down Cake-adapted from Betty Crocker


1/4  cup butter or margarine 
2/3 cup packed brown sugar 
1 14 oz. can pineapple slices, drained reserving juice 
1 jar maraschino cherries without stems
2 2/3 cups all-purpose flour
2 cups granulated sugar 
1 stick of butter, softened to room temperature 
3 teaspoons baking powder 
1 teaspoon salt 
1 ½ cup milk
2 eggs
3 Tbs. reserved pineapple juice


 Heat oven to 350°F. Divide 1/4 cup butter between two 9" round cake pans, place in oven and allow butter to melt.  Remove pans from and divide and sprinkle brown sugar evenly between pans over melted butter.   Slice pineapple rings in half to fit around edge of pan as shown in picture on top of brown sugar mixture. Place remaining whole pineapple slices in middle of pan.   Place cherry in center of each pineapple slice.

In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.  Divide batter between cake pans and pour batter over pineapple and cherries.  Bake 45-50 minutes or until cake tester or toothpick inserted in center comes out clean.

Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.  Loosen edges of cake in second pan by running a knife carefully along edge.  With the aid of an offset spatula (or any wide long handled spatula) quickly but gently flip second cake over bracing with spatula and place on top of first cake.  Make sure second layer is centered before removing spatula.  Allow cake pan to rest for a minute or two on top of cake so that the brown sugar mixture can drizzle onto cake.  Allow cake to cool before serving.