Double Layer Pineapple Upside Down Cake with Coconut Pecan Frosting
 
 
Author:
Recipe type: Dessert
Ingredients
  • For Cake:
  • ¼ cup no-salt butter
  • ½ cup brown sugar
  • 2⅔ cups all-purpose flour
  • 2 cups sugar
  • 1-14 oz can pineapple slices, drained, juice reserved (you'll need 4 rings and ½ cup of the juice)
  • 7 maraschino cherries
  • 1 stick of butter, softened to room temperature
  • 3 tsp baking powder
  • 1 cup milk
  • 2 eggs, beaten
  • For Frosting:
  • ½ cup pecans, finely chopped
  • 2 cups sweetened coconut flakes
  • 6 egg yolks, beaten
  • 1-12 oz can evaporated milk
  • 1½ cups sugar
  • ¾ cup butter
  • 1 tsp vanilla extract
Instructions
  1. For Cake:
  2. Preheat oven to 350ºF.
  3. Divide ¼ cup butter between two 9" round cake pans and place in oven while it is preheating to allow the butter to melt.
  4. Remove pans from the oven then divide brown sugar and evenly sprinkle into pans over melted butter.
  5. Slice 3 of the pineapple rings in half and arrange around the outer edge of one of the pans, then place the whole ring in the middle. Place a cherry in the middle of each ring. Set aside.
  6. In medium bowl, beat the remainder of your ingredients with electric mixer on low speed 30 seconds, scrape the bowl to push everything back down, then beat on high for about 3 minutes, scraping bowl as needed.
  7. Pour batter evenly in both cake pans.
  8. Bake 45 minutes, or until toothpick comes out clean.
  9. Remove from oven and immediately place heat-proof plate over both pans, flip over, and let sit for a few minutes. Remove pans and set cakes aside to cool.
  10. For Frosting:
  11. Preheat oven to 350°F.
  12. In a shallow pan, bake pecans in a single layer for about 8-10 minutes, until toasted, flipping once halfway through, remove and cool completely.
  13. While pecans cool, simmer evaporated milk, sugar, butter, and eggs in a medium saucepan over medium heat, stirring constantly, until butter melts and sugar dissolves; about 3-4 minutes. Continue to simmer, stirring constantly, 12 to 14 minutes until mixture becomes a light caramel color and reaches a consistency similar to pudding.
  14. Remove pan from heat, then mix in the coconut, pecans, and vanilla extract. Transfer mixture to a bowl; let stand, stirring occasionally, 45-55 minutes, until cooled and easy to spread.
  15. To Assemble Cake:
  16. Spread a thin layer of frosting on the top of the cake layer that does not have the pineapples and cherries.
  17. Carefully, using a large spatula, place the cake layer with the fruit on top of the first layer, making sure to center; press down slightly to adhere to frosting.
  18. Frost the outer perimeter of the two cake layers just to the top (as shown in the photo).
  19. Slice, serve, and enjoy!
Recipe by SoFabFood at https://sofabfood.com/double-layer-pineapple-upside-cake/