Double Layer Pineapple Upside Down Cake

Double Layer Pineapple Upside Down Cake

Ingredients:

For the Topping:

• 1/4 cup butter, equally divided

• 1 cup packed brown sugar

• 1 can (20 oz) "gold" (premium) pineapple slices in juice, drained  (juice reserved)*

• 12 - 18 macerated cherries without stems, such as Luxardo or Starlino 

For the Cake:

• 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix

• 3 eggs 

• 1/3 cup softened butter

• two 9 inch springform (or regular) non stick cake pans

• 1 cup total, Water and reserved Pineapple juice*

• Parchment paper

Preparation:

1. 1. Heat oven to 350°F (325°F for dark or nonstick pan).

   2. As the oven is preheating, place 2 Tbsp butter into each cake pan and set it on the middle oven rack to melt. 

   3. When the butter is fully melted (5-7 min) sprinkle 1/2 cup brown sugar equally over melted butter. Arrange pineapple slices on brown sugar. Place a cherry in the center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar. Set pans aside. 

   4. Add enough water to reserved pineapple juice to measure 1 cup. Make the cake batter as directed on box, substituting the pineapple/water juice mixture for the water.

   5. Pour batter equally into the two pans over pineapple and cherries.

   6. Bake 40 to 46 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake.

   7. Place a piece of parchment onto a heatproof serving plate upside down on top of the first pan; turn plate and pan over together. Scrape any remaining topping out of the bottom of the pan onto the pineapples and cherries.  

   8. Place another piece of parchment onto a serving plate upside down on top of the second pan; turn plate and pan over together. Carefully slide the second cake off the parchment onto the top of the first cake. Pineapples facing up.  Scrape any remaining topping out of the bottom of the pan onto the pineapples and cherries.

   9. Cool at least 30 minutes. Serve warm. Store covered in refrigerator.

Urban Cowgill November 2025