This upside-down layer cake is easy to create, easy to clean up, and provides a cool, interesting flavor.
Interesting - unusual - this dessert is a crowd pleaser.
Cheater's Version: Use a cake mix.
Duncan Hines cake mix (butter, yellow or pineapple flavored).
1 tall can sliced in-juice pineapple, drained, with excess juice placed in measuring cup.
1 jar maraschino cherries
oil, shortening or butter (per cake mix)
1/2 cup brown sugar
4 pieces parchment paper
Mix cake per directions, substituting mix’s water amount with the left over pineapple juice.
Line two round layer pans with fitted parchment paper (for easy cake removal)
Spray inside of pans with oil. Sprinkle brown sugar to nearly cover the parchment paper on both pans.
Arrange pineapple slices on top of brown sugar (as desired) and embellish with cherries.
Divide cake batter evenly in round pans.
Bake per directions until toothpick comes out clean. Pop cake out on two pieces of parchment paper on cooling rack. When cool, slide one layer onto cake platter.
1/2 brick sour cream, room temperature
2 cups 10X sugar
1 tbsp real vanilla
2 tbsp water
Cream sour cream, vanilla and one tbsp water. Slowly add sugar until the desired consistency is achieved. If necessary, use other tbsp of water. Apply to top of bottom cake layer.
Slide 2nd layer on top. Garnish with cherries or more pineapple.