This past Sunday we celebrated my father in-law’s birthday. We invited our in-law’s over for dinner and dessert. Of course, we also watched the Nascar Race while playing with the cat and the baby 🙂 My cat loves when my father in-law comes over because it means lots of playtime!
I enjoy making dinner and baking cakes for my friends and family, especially on their birthdays!
Since I’ve met my husband, I’ve been baking my father-in-law a Pineapple Upside Down Cake for his birthday. This is his favorite cake! This year, I decided to take the basic Pineapple Upside Down Cake from great to amazing! Hello Double Layer Pineapple Upside Down Cake! Now, what makes this cake go from great to AMAZING is definitely the Pineapple Buttercream Frosting and Crushed Pecans. This is the recipe I used for my inspiration.
What You Need
First, you gather all of your ingredients and prep your cake pans. Here is what you will need:
- 1 box of Yellow Cake Mix (I chose to use a boxed cake mix because I had one in my pantry.)
- 2 20 oz cans of Sliced Pineapple in 100% pineapple juice
- 1 10 oz jar of Maraschino Cherries
- All Natural Unsweetened Applesauce
- 3 Eggs
- 2 9 in Round Cake Pans
- 1 1/2 cups of Brown Sugar
- 3 1/2 cups of Powdered Sugar
- 3 sticks of Unsalted Butter (1 stick melted and 2 sticks softened)
- Crushed Pecans
Prep Your Cake Pans
Use cooking spray to grease both cake pans. Then coat the pans in flour. I put about 2 tablespoons of flour into each pan, tapping the pan to spread the flour evenly across the bottom and sides of the pan. I usually do this over the sink to catch any excess.
Next, you are going to melt 1/2 cup or 1 stick of unsalted butter. Sprinkle 1 1/2 cups of brown sugar (3/4 cup in each pan) across the bottom of each pan. Pour the melted butter over top the brown sugar, evenly dividing between the two pans. Open both cans of Sliced Pineapple, draining the juice into a glass measuring cup. DO NOT THROW AWAY THE PINEAPPLE JUICE YET! You will use the juice for the cake mix and frosting. Line the bottom of both cake pans with the sliced pineapple. Put a maraschino cherry in the middle of each pineapple slice. Save the leftover pineapple slices and maraschino cherries for some future ice cream sundaes 🙂
Cake Mix Time!
After that, it’s time to make the cake! The boxed cake mix I used called for 1 cup of water, 1/4 cup of oil and 3 eggs. Here is how I made the cake batter:
- 1 cup of reserved pineapple juice
- 1/3 cup of All Natural Unsweetened Applesauce
- 3 Eggs
Then, I just followed the box directions for mixing and beating the batter. I used an electric mixer to beat the batter, 1 minute on low and then 3 minutes on medium. Pour the cake batter into the cake pans. I used a 1 cup measuring cup to evenly divide the cake batter between the cake pans. Put the cakes in a 350 degree oven for 30-35 minutes, or until a toothpick comes out clean.
Pineapple Buttercream Frosting
While the cake is baking, wash your mixing bowl, measuring cups and beaters for the electric mixer! Then, it is time to make the Pineapple Buttercream Frosting. It is very easy to make! Beat together the 2 sticks of softened unsalted butter, 2 tablespoons of reserved pineapple juice and 3 1/2 cups of powdered sugar. Beat until smooth and ready to spread! Cover with Saran Wrap or Glad Wrap (I love, love, love the Glad Press’n Seal).
Assembling & Decorating the Cake
Once the cake is done, let cool for 10 minutes in cake pans. Then remove the cakes from the pan and let cool completely on wire racks.
When the cakes have cooled completely, place one cake onto a round plate or cake stand pineapple side up. This round cake stand was a wedding gift and is perfect for showing off your finished cake, a beautiful work of edible art! Place the second cake directly on top of the first one, pineapple side up. Use a long thin spatula to spread the frosting onto the sides of the cake. My mom got me a set of mini spatulas for Christmas and I love this long thin spatula for icing cakes, especially double layer cakes. It makes it much easier to frost the sides of a cake. I make sure the frosting is thick enough to cover the cake and give a good surface for the chopped pecans to stick to. When placing the chopped pecans on the frosting, I take a small handful and push them into the frosting. Some may fall so just put them back on. Don’t push too hard! Just push enough to get the pecans to stay stuck to the frosting.
Now your cake is ready to eat and enjoy!! What is your favorite type of birthday cake or treat to bake? I’d love to hear from you in the comments below 🙂
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