Double layer upside down pineapple cake

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Ingredients

  • 1 can pineapple slices
  • 1 cup of reserved pineapple juice
  • 1 stick of butter
  • 1 cup of packed brown sugar
  • 4 eggs
  • 1 box of duncan hines pineapple cake mix
  • 1 For the frosting
  • 1 stick of butter
  • 1 pack of cream cheese
  • 1 tbsp of vanilla paste
  • 2 cups of powdered sugar
  • 1 cup of coconut flakes

Instructions

1_ Preheat oven to 350

2_ Melt butter and pour evenly in 2 8 inch pans. Put a half cup of packed brown sugar in each pan. Make sure it covers the entire bottom of pan.

3_ Place 5 pineapple rings in each pan on top of the sugar.

4_ In another bowl mix the duncan hines cake mix with the eggs, pineapple juice, and vegetable oil for about 2 mins. Spread evenly amongst the 2 pans. Put in oven for about 35 mins or until toothpick comes out clean.

5_ Let the cakes cool for about 10 mins before you flip them over on a wire rack. Once cooled put one cake on top of the other.

6_ To make the butter cream cheese frosting blend the butter and cream cheese until smooth. Add the vanilla paste. Then add a half of cup of powdered sugar at a time. Blend on medium spend until everything is mixed.


7_ Put the frosting on the sides of the cake. To add some texture you can either put some coconut on top of the frosting or some crushed walnuts. I put coconut since it goes well with pineapple.

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