Pineapple Upside Down Cake Trifle

Pineapple Upside Down Cake is one of my favorite desserts.

I love how each and every bite is infused with a brown sugar pineapple sauce and how it melts in my mouth!

The flavor is magical.

This trifle takes every component that makes that cake special and transforms it into a delicious, beautiful, new dessert.

Pineapple Upside Down Cake Trifle... This recipe is INCREDIBLE! Layers of cake, glazed pineapple mixture and cream... it is sure to be a hit wherever you serve it!

If you are looking for an incredible dessert to serve your company… look no further!

Seriously.

This trifle is a show stopper. Anyone who loves Pineapple Upside Down Cake is going to go CRAZY for this trifle!

Pineapple Upside Down Cake Trifle... This recipe is INCREDIBLE! Layers of cake, glazed pineapple mixture and cream... it is sure to be a hit wherever you serve it!

Pineapple Upside Down Cake Trifle
 
This recipe is INCREDIBLE! Layers of cake, glazed pineapple mixture and cream... it is sure to be a hit wherever you serve it!
Author:
Ingredients
  • 1 yellow cake, and ingredients it calls for
  • 12 ounces cool whip
Pineapple upside down sauce
  • 1 cup butter
  • 2 cups brown sugar
  • (2) 20 ounce cans pineapple chunks, drained. (reserve 5 Tablespoon of juice)
  • 3 Tablespoons cornstarch
  • 5 Tablespoons reserved pineapple juice
Instructions
  1. Mix as the package directs. Pour batter into a spayed cookie sheet and bake at 350 degrees for 16 to 20 minutes or until cake springs back to the touch. Set aside and cool.
  2. In a medium sauce pan melt butter. Add brown sugar, and drained pineapple. Bring to a boil and cook for 1 minute. Add drained pineapple. In a small bowl stir reserved pineapple juice with cornstarch. Slowly pour into the butter, pineapple mixture. Return to a boil and cook for about 15 minutes until mixture begins to thicken. Cool completely.
  3. Cut the cooled cake into 1 inch cubes.
Trifle Assembly
  1. In a trifle bowl place ⅓ of the cake on the bottom of the bowl.
  2. Pour ⅓ of the cooled pineapple sauce over the top of cake.
  3. Spread ⅓ of the cool whip over the top of the pineapple sauce.
  4. Repeat the layers two more times.
  5. Garnish with maraschino cherries.

Enjoy!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cake, dessert

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Comments

  1. Mary

    Wow! One question......do you add the pineapple to the pan before or after it comes to a boil? Thanks for sharing.

    1. Nina

      My question too! The instructions are unclear. Can't wait to make this!

  2. Suzanne Tuck

    I'm a little confused.
    1) Is a "sprayed cookie sheet" the same as a jellyroll pan? My cookie sheets are not rimmed.
    2) You are adding the drained pineapple twice. Once boiling it with the butter and brown sugar for 1 minute. And then adding it AFTER you have boiled the butter, brown sugar and drained pineapple. When is the drained pineapple added?

  3. Tasbih @ Cleobuttera

    Mmmmmm...this sounds and looks absolutely delicious! I love a deconstructed dessert, and no offense to upside-down pineapple cakes, but this one looks even better. This is a summer must-make. Pinned!

  4. Sue Mills

    When do you add the drained pinapple as the recipe states it twice. After or with the butter and brown sugar?

  5. Nicole Melanson

    I made this for a potluck pool party! It was a hit! Everyone wants the recipe!

  6. Roz

    Wow, wow, wow! This one satisfied all my cravings in one! Made it for xmas, added in a layer of custard and added passionfruit and chocolate chips on top - it all disappeared in one sitting between 3 adults! Making it again for New Year this time with pics! Thanks!

  7. Liz Melendez

    I wish someone would correct this recipe. Answer the previous questions. I have same questions, as to when to add pineapple? The recipe is confusing. I would love to make this.