Very moist and decadent. It's a great take on a regular pineapple cake.
CARAMEL ISLAND PINEAPPLE UPSIDE DOWN CAKE
(serves 12-16)
Topping Ingredients:
*1/2 cup butter
*1 1/2 cups brown sugar
*1 teaspoon vanilla extract
Cake Ingredients:
*1 (15.5 ounce) can pineapple slices
*1 ( ounce) jar maraschino cherries
*1 15.5 ounce) bo Duncan Hines pineapple supreme cake mix (or any non pudding pineapple cake mix)
*1/2 cup butter, softened
*1 teaspoon vanilla extract
*4 large eggs, room temperature
*1/2 cup whole milk
*1/2 cup pineapple juice (I use the liquid from the can of pineapples)
*1 (3 ounce) box island pineapple jello
*1/2 cup chopped pecans or walnuts
Topping Directions:
~Spray a 9x13 inch baking pan with cooking spray.
~Layer with parchment paper and spray the top of the paper with cooking spray (optional, but helps).
~In a medium-sized skillet over low heat, melt 1/2 cup butter and 1 1/2 cups packed brown sugar.
~Stir and cook until brown sugar is melted into the butter and not gritty.
~Stir in 1 teaspoon vanilla extract and cook for another 2-3 minutes stirring continuously (mixture will thicken up some).
~Pour into prepared pan and spread out evenly.
~Drain juice from pineapple (reserving 1/2 cup of juice).
~Add pineapple over caramel topping in a single layer, cut some in half if needed to fit (you may not use all of the pineapple slices).
~Add a cherry into each pineapple ring (you won't use all the cherries).
~Set aside.
Cake Directions:
~Preheat oven to 350 degrees.
~In a large mixer, mix cake mix and 1/2 cup softened butter.
~Mix in 1 teaspoon vanilla extract.
~Mix in 4 large eggs, mixing in one egg at a time (until just combined).
~Add 1/4 cup whole milk, 1/4 cup pineapple juice, and 1/2 of the package of jello mix for about 30-40 seconds.
~Mix in remaining 1/4 cup whole milk, 1/4 cup pineapple juice, and remaining jello mix, and mix until well combined (it will be thick and fluffy).
~Stir in 1/2 cup chopped pecans or walnuts.
~Pour over pineapple and cherries, gently spreading it out even.
~Bake for 40-45 minutes or until the sides are brown and cake is done (inserting a toothpick and it comes out clean).
~Allow to cool for 5 minutes.
~Carefully flip cake onto a platter or into another 9x13 inch pan.
~Allow to cool before cutting (or eat warm)
