Editor-in-Chief & Publisher: MIR JAVED RAHMAN


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Issue Date 11 - 17 Feb, 2017 at 2:00 PM

Pineapple Upside-Down Layer Cake

Pineapple Upside-Down Layer Cake
Ingredients
For cake:

• 1/4 cup butter, melted
• 1/2 cup packed brown sugar
• 12 canned pineapple rings
• 12 cherries
• 1 box yellow cake mix
• 1 cup pineapple juice
• 1/2 cup vegetable oil
• 3 eggs

For whipped cream topping:
• 1 cup heavy whipping cream
• 1/4 cup granulated sugar
• 1/2 tsp vanilla
• 1/4 cup walnuts, chopped, optional
• Additional cherries, optional

Method
Heat oven to 175°C. Spray two 9-inch round cake pans with cooking spray. Divide melted butter between pans, completely covering bottoms of pans. Sprinkle brown sugar over the butter. Place pineapple rings on brown sugar, six rings per pan. Place cherries in the centre of each pineapple ring. In a large bowl, beat cake mix, pineapple juice, vegetable oil and eggs with electric mixer on medium speed until smooth. Divide batter between pans and spread evenly.
Bake for 30-35 minutes or until cake is golden in colour and springs back when gently pressed. Cool in pan for 15 minutes. Run a knife around edges of pans to carefully turn cakes onto cooling racks. Cool to room temperature. In a medium bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until soft peaks form. Place one cake layer on a large plate; cover with a cup of the whipped cream then carefully place second cake layer on top. Top with swirls of whipped cream, walnuts and additional cherries. Refrigerate for 30 minutes to firm up before serving.





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