{Triple Layer} Pineapple Upside-Down Cake


{Triple Layer} Pineapple Upside-Down Cake: This pineapple upside down cake is three layers of caramelized pineapples, maraschino cherries, and homemade cinnamon whipped cream!

This pineapple upside down cake is three layers of caramelized pineapples, maraschino cherries, and homemade cinnamon whipped cream! | www.alattefood.com/ This pineapple upside down cake is three layers of caramelized pineapples, maraschino cherries, and homemade cinnamon whipped cream! | www.alattefood.com/ I’m out of control.

Well, in the cake department, at least.

Coconut Cake.

Chocolate Peanut Butter Oreo Cake.

Lemon Coconut Cake.

Vanilla Cake with Strawberry Buttercream.

Aaaaaand there are two more cupcake recipes in the works.

It’s a problem.

This pineapple upside down cake is three layers of caramelized pineapples, maraschino cherries, and homemade cinnamon whipped cream! | www.alattefood.com/ This pineapple upside down cake is three layers of caramelized pineapples, maraschino cherries, and homemade cinnamon whipped cream! | www.alattefood.com/ In my defense, this very large, very tasty, monstrosity of a cake was made for my dad for Father’s Day.

Of course, I’m obnoxious and couldn’t leave well enough alone, and decided that three layers were far better than one layer.

Yeah. Like I said, I’m out of control.

But, triple the layers means triple the fruit, right? Aka triple the nutrients?

I mean, it makes sense. And it totally justifies us being able to have our cake and eat it too!

This pineapple upside down cake is three layers of caramelized pineapples, maraschino cherries, and homemade cinnamon whipped cream! | www.alattefood.com/ This pineapple upside down cake is three layers of caramelized pineapples, maraschino cherries, and homemade cinnamon whipped cream! | www.alattefood.com/ So, let’s get down to the nitty gritty of this tower of a cake.

Preheat the oven to 350. With a mixer, cream together butter and oil. Add in white and brown sugar, mixing until combined. Add in eggs, one at a time, stirring until just combined.

In a separate bowl, sift together, flour, corn starch, baking powder and salt.

In a liquid measuring cup, whisk together milk, pineapple juice, Greek yogurt, and vanilla extract. Alternately add in the dry ingredients and the wet ingredients into the butter batter, beginning and ending with the dry ingredients.

Add melted butter to each cake pan and sprinkle with brown sugar. Place 7 pineapple rings in each cake pan. Cut maraschino cherries in half, and place two, uncut side down, in each pineapple hole. Spread crushed pineapple over the pineapple and cherries, in order to fill all the areas with pineapple. Divide the batter between the three cake pans, and bake for 30 minutes, or until a cake tester comes out clean.

This pineapple upside down cake is three layers of caramelized pineapples, maraschino cherries, and homemade cinnamon whipped cream! | www.alattefood.com/

Yields 12-14 Slices

{Triple Layer} Pineapple Upside-Down Cake

This pineapple upside down cake is three layers of caramelized pineapples, maraschino cherries, and homemade cinnamon whipped cream!

30 minPrep Time

30 minCook Time

Save Recipe

Ingredients

    Pineapple Topping
  • 3 20 oz cans pineapple rings (in pineapple juice), or fresh; drained (save 1/4 cup of juice for the cake)
  • 1 20 oz can crushed pineapple (in pineapple juice), or fresh; drained
  • 14 maraschino cherries, cut in half
  • 6 Tbsp butter, melted
  • 3/4 cup brown sugar
  • Cake
  • 1/2 cup butter, softened
  • 1/3 cup vegetable oil
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 4 large eggs
  • 2 2/3 cups all purpose flour
  • 1/3 cup corn starch
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup milk
  • 1/4 cup pineapple juice (drained from can is fine)
  • 3 tsp vanilla extract
  • 1/4 Greek Yogurt
  • Whipped Cream
  • Cinnamon Whipped Cream

Instructions

  1. Preheat oven to 350 degrees and grease 3 cake pans ( 9" cake pans) with cooking spray (just to ensure the cakes do not stick).
  2. Pineapple Topping
  3. Place 2 Tbsp of melted butter in each cake pan, and tilt the cake pan around until the better has spread a bit. Sprinkle 1/4 cup brown sugar in each pan.
  4. Arrange pineapple rings in each pan (7 rings should fit nicely in each pan). To fill in any gaps on the outer edge, slice any leftover pineapple rings into cubes and add them between the rings. Place two cherry halves in the center of each pineapple ring, making sure the uncut side is facing downwards (that way the pretty side will show when the cake is out of the pan). Lastly, spread about 1/4 cup of crushed pineapple over the pineapple rings in order to fill in all areas with pineapple. Set aside.
  5. Cake
  6. With a mixer, beat butter until light and fluffy, about 1-2 minutes. Add in oil and mix until combined. Add in both brown sugar and white sugar, beating until well combined (scrape the sides of the bowl with a rubber spatula if needed). Add in the eggs, one at a time, beating until just combined.
  7. In a separate bowl, sift together flour, corn starch, baking powder, and salt.
  8. Whisk together milk, pineapple juice, vanilla extract and Greek yogurt.
  9. Alternately add the dry ingredients and the wet ingredients into the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  10. Divide batter evenly between the three cake pans. Bake for 30-35 minutes (mine was done right at 30 minutes), or until a cake tester comes out clean.
  11. Allow cakes to cool completely.
  12. Whipped Cream
  13. Once your cakes have cooled, make the Cinnamon Whipped Cream . Set aside 1/2 cup of whipped cream for decorating.
  14. Place the bottom cake layer on a cake stand and spread about half of the remaining whipped cream over the cake, keeping the whipped cream about 1/2" in from the edge of the cake (as the layers are stacked on top, the whipped cream will spread to the edge). Place the middle layer on top, and spread with remaining whipped cream. Add the top layer, and with a piping bag and star tip, pipe on the whipped cream. Top with a cherry, if desired.
  15. Cake must be kept in the refrigerator until you are ready to eat.
  16. Enjoy!
6.8
http://www.alattefood.com/triple-layer-pineapple-upside-down-cake/

This pineapple upside down cake is three layers of caramelized pineapples, maraschino cherries, and homemade cinnamon whipped cream! | www.alattefood.com/

Tools of the triple-layer-trade:

Cake Pans

Rubber Spatula/Whisk

Mixing Bowls

Standing or Hand Mixer

Measuring Cups (dry and wet) and Measuring Spoons

Piping Bag and Star Tip

If you like this recipe, here are some other recipes you might enjoy:

{No Bake} Tropical Cream Pie

{No-Bake} Tropical Cream Pie | A Latte Food

Double Chocolate Cupcakes

Double Chocolate Cupcakes | A Latte Food

Dr. Pepper Cherry Cheesecake Cookie Cups

These double chocolate cookie cups are filled with a no bake Dr. Pepper Cherry® cheesecake filling and topped with homemade whipped cream! | www.alattefood.com

 

This pineapple upside down cake is three layers of caramelized pineapples, maraschino cherries, and homemade cinnamon whipped cream! | www.alattefood.com/

*This post contains affiliate links. 🙂


15 comments

  1. Mary Frances says:

    Why yes, three is always better than one. It’s like the golden rule of cake making. And wow, hello gorgeous! This cake is one stunner, especially with those pineapple slices. Well done!

  2. Georgia says:

    I got so excited when I found this recipe! My boyfriend loves pineapple but has never had pineapple upside down cake, so I knew I had to find the perfect recipe for his birthday cake. I baked the cakes a day ahead and assembled them a couple of hours before serving. I did modify the cinnamon whip cream recipe a bit with some cream cheese because I was afraid it would squish out the sides. The cake turned out beautiful and was a huge hit! Not too sweet, very dense like a bundt cake but this could be because I measured my flour before sifting, not after. Everyone was super impressed, thanks for the recipe!

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