Prepare to transform your baking game with a show-stopping dessert that's not just a cake, but a culinary masterpiece! This Triple Layer Pineapple Upside Down Cake is the ultimate indulgence that combines classic American comfort with jaw-dropping visual appeal. Imagine cutting into three luscious layers of golden cake, revealing perfectly caramelized pineapple rings and glistening cherries that will make your guests stop and stare. Whether you're hosting a special occasion or simply craving a dessert that screams "wow", this recipe is your ticket to becoming a baking superstar!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 can pineapple slices
- 1 jar maraschino cherries
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare three 9-inch round cake pans by generously greasing them with butter.
- In a small saucepan, melt 1/2 cup unsalted butter over medium heat. Add brown sugar and stir until it creates a smooth caramel-like mixture.
- Divide the butter-sugar mixture evenly among the three cake pans, spreading it to cover the bottom completely.
- Arrange pineapple slices in a single layer on top of the caramel mixture in each pan. Place maraschino cherries in the centers and between pineapple slices for decoration.
- In a large mixing bowl, sift together all-purpose flour, baking powder, and salt. Set aside.
- In another bowl, cream together granulated sugar, eggs, and vanilla extract until light and fluffy, about 3-4 minutes.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined, being careful not to overmix.
- Carefully pour the cake batter evenly into the three prepared pans, ensuring the pineapple and cherry arrangement remains intact.
- Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cakes cool in the pans for 10 minutes.
- Carefully invert the cakes onto a wire rack or serving plates, allowing the caramel and fruit to remain on top. Let cool completely before serving.
- For serving, stack the three layers on top of each other, ensuring the caramelized pineapple side remains visible.
Tips
- Use room temperature ingredients to ensure smooth batter and even baking.
- Don't overmix the cake batter - this can lead to a tough, dense cake.
- Make sure to grease your pans thoroughly to prevent sticking.
- Let the cakes cool slightly before inverting to help the caramel set.
- For extra flavor, consider adding a splash of rum to the caramel mixture.
- Use fresh, high-quality pineapple slices for the best visual and taste results.
- If the caramel starts to harden while preparing, gently reheat it to maintain spreadability.
- Allow the cake to cool completely before serving to let flavors meld together.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 6g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 110mg
