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!
Servings 16
Calories 405kcal
Ingredients
- 1 box yellow cake mix prepare box as directed using ingredients it calls for
- 12 ounces cool whip topping thawed
Pineapple Upside Down Sauce
- 1 cup butter
- 2 cups brown sugar
- 40 ounce Pineapple Chunks 2 (20 ounce cans) drain juice but reserve 5 Tablespoons of juice for the sauce
- 3 Tablespoons cornstarch
Instructions
- Mix as the package directs. Pour batter into a spayed cookie sheet or jelly roll pan (size is on preference) and bake at 350 degrees for 16 to 20 minutes or until cake springs back to the touch. Set aside and cool.
Pineapple Upside Down Sauce
- In a medium sauce pan melt butter.
- Add brown sugar. 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.
- Cut the cooled cake into 1 inch cubes.
Trifle Assembly
- In a trifle bowl place 1/3 of the cake on the bottom of the bowl.
- Pour 1/3 of the cooled pineapple sauce over the top of cake.
- Spread 1/3 of the cool whip over the top of the pineapple sauce.
- Repeat the layers two more times.
- Garnish with maraschino cherries.
Nutrition
Calories: 405kcal | Carbohydrates: 71g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 350mg | Potassium: 166mg | Fiber: 1g | Sugar: 54g | Vitamin A: 427IU | Vitamin C: 7mg | Calcium: 129mg | Iron: 1mg
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