Recipe For Cooking Stacked Pineapple Upside-Down Cake

Toaster Oven Cakes :: Upside Down Cake

Stacked Pineapple Upside-Down Cake

Source: Recipe by: Mary Jo Angelo, Birmingham, Alabama - published in Southern Living Magazine - September, 1986

1/4 C. butter or margarine, melted
2/3 C. brown sugar, packed
1 (20 oz.) can sliced pineapple, drained
1/2 C. chopped pecans
1 (18.25 oz.) box yellow cake mix without pudding
Caramel Frosting (recipe below)

Combine butter and brown sugar; spread evenly into 2 prepared 9-in. round cake pans. Arrange pineapple slices, cherries, and pecans on top.

Prepare cake mix according to directions. Pour batter into pans; bake at 350 degrees F for 30 to 40 min. 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.

Makes approximately: one 2-layer cake

Caramel Frosting
1/2 C. butter or margarine
1 C. brown sugar, packed
3 Tbsp. milk
2 C. sifted powderedsugar

Combine butter and brown sugar in a med. saucepan. Bring to a boil, stirring constantly; cook 2 min. Add milk; return to a boil. Remove from heat; let stand 5 min.

Add powderedsugar to mixture, beating until smooth.

Yield: enough to frost sides of one 2-layer cake