Desserts Cakes Upside-Down Cake Recipes Pineapple Upside-Down Cake Recipes Layered Pineapple Upside-Down Cake 5.0 (1) 1 Review 1 Photo I made this layered pineapple upside-down cake for my dad's birthday. Everyone in my family asked me for the recipe afterwards. It was so good. Enjoy! Submitted by Stevie Bowden Updated on February 9, 2022 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 1 hr 5 mins Additional Time: 5 mins Total Time: 1 hr 30 mins Servings: 12 Yield: 1 9-inch round layer cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings Topping: 1 cup dark brown sugar ½ cup unsalted butter 1 (20 ounce) can pineapple rings, drained Cake: 2 ¼ cups all-purpose flour 9 tablespoons cake flour 1 ⅛ teaspoons baking powder ¾ teaspoon salt 2 ½ cups white sugar 1 ½ cups unsalted butter, softened 6 large eggs 1 ⅛ teaspoons vanilla extract 1 ⅛ cups sour cream Directions Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom and sides of two 9-inch round, 1 1/2-inch tall cake pans. Combine brown sugar and butter for topping in a saucepan over medium heat; stir until sugar dissolves and mixture is bubbly, about 3 to 4 minutes. Pour mixture into one of the prepared cake pans. Arrange pineapple rings in a single layer on top. Whisk together both flours, baking powder, and salt for cake in a large mixing bowl. Beat sugar and butter in a separate bowl with an electric mixer until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with sour cream in two additions each, beating well after each addition. Pour 1/2 of the cake batter over the caramel and pineapple topping. Pour remaining cake batter into the second cake pan. Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 60 to 75 minutes. Remove from the oven and let sit in the pans for 5 minutes. Turn the cake without the topping layer onto a serving platter. Turn the cake with the topping layer on top of that. Serve warm. I Made It Print Nutrition Facts (per serving) 730 Calories 38g Fat 93g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 730 % Daily Value * Total Fat 38g 49% Saturated Fat 23g 116% Cholesterol 184mg 61% Sodium 251mg 11% Total Carbohydrate 93g 34% Dietary Fiber 1g 4% Total Sugars 68g Protein 7g 14% Vitamin C 5mg 6% Calcium 93mg 7% Iron 2mg 13% Potassium 131mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.