Skip to Content
Menu

Pineapple Upside-Down Layer Cake

  • Save Recipe
  • Prep 30 min
  • Total 2 hr 45 min
  • Servings 10
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Just when you thought you couldn’t love pineapple upside-down cake any more, we went and added another layer to it (and whipped topping!).
By Annalise Sandberg
Updated Jul 21, 2023
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

Cake

  • 1/4 cup butter, melted
  • 1/2 cup packed brown sugar
  • 3 cans (8 oz each) pineapple slices in juice, drained, juice reserved
  • 12 maraschino cherries, without stems, drained
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/3 cup vegetable oil
  • 3 eggs

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1/4 cup chopped walnuts, if desired
  • Additional maraschino cherries, if desired

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (9-inch) round cake pans with cooking spray.
  • 2
    Divide melted butter between pans; spread to completely cover bottoms of pans. Sprinkle 1/4 cup brown sugar evenly over melted butter in each pan. Arrange 6 pineapple slices on brown sugar in each pan. Place cherry in center of each pineapple slice. Set aside.
  • 3
    In large bowl, beat cake mix, oil, eggs and 1 cup reserved pineapple juice with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter between pans; spread evenly.
  • 4
    Bake 29 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges of pans to loosen cakes; carefully remove from pans to cooling racks. Cool completely, about 1 hour.
  • 5
    In chilled medium bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until stiff peaks form. Place 1 cake layer on serving plate. Spread 1 cup of the whipped cream on top. Carefully place second cake layer on top. Top with remaining whipped cream, walnuts and additional cherries.
  • 6
    Refrigerate 30 minutes to firm up before serving. Store loosely covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    No (8-oz) cans of pineapple slices? Use 2 (20-oz) cans of pineapple slices in juice to get the 12 slices for this recipe. Refrigerate remaining slices for another use.
  • tip 2
    For a more decorated look, place remaining whipped cream in a decorating bag filled with a star tip. Pipe a decorated swirl on top of each slice.
  • tip 3
    For a special touch, toast the walnuts before sprinkling on whipped cream. After cakes have been removed from oven, toast the walnuts. Spread walnuts in an ungreased shallow pan. Bake uncovered at 350°F 6 to 10 minutes, stirring occasionally, until light brown.

Nutrition

470 Calories, 22g Total Fat, 4g Protein, 63g Total Carbohydrate, 44g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
10g
48%
Trans Fat
0g
Cholesterol
95mg
32%
Sodium
360mg
15%
Potassium
150mg
4%
Total Carbohydrate
63g
21%
Dietary Fiber
0g
0%
Sugars
44g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
© 2023 ®/TM General Mills All Rights Reserved