Stacked Pineapple Upside-Down Cake Recipe
Ingredients
| Butter/Margarine | 1⁄4 Cup (4 tbs), melted | |
| Firmly packed brown sugar | 2⁄3 Cup (10.67 tbs) | |
| Canned pineapple slice | 20 Ounce, drained (1 Can) | |
| Maraschino cherries | 2⁄3 Cup (10.67 tbs), halved | |
| Chopped pecans | 1⁄2 Cup (8 tbs) | |
| Yellow cake mix | 18 1⁄4 Ounce (1 Package, Use Without Pudding) | |
| Caramel frosting | 1 Cup (16 tbs) |
Directions
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° 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.
Arrange pineapple slices, cherries, and pecans on top.
Prepare cake mix according to directions.
Pour batter into pans, bake at 350° 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.
Chef
