DOUBLE LAYER PINEAPPLE UPSIDE DOWN CAKE WITH JEZEBEL CREAM CHEES ICING

by Chef Scotty in


Originally posted on Facebook 11.24.14

Maybe not a traditional Thanksgiving dessert, but dang! It sure did hit the spot.... plus I really love my Jezebel Cream Cheese Frosting, 

DOUBLE LAYER PINEAPPLE UPSIDE DOWN CAKE WITH JEZEBEL CREAM CHEESE FROSTING
(recipe adapted from P. Deen) 

My Double Layer Pineapple Upside Down Cake

3 cups cake flour, plus more for pan
1 cup butter, softened, plus 1/2 cup, melted
2 1/4 cups sugar
5 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups whole buttermilk
1 1/2 cups firmly packed brown sugar
2 (20-ounce) cans pineapple slices in juice, drained well
1 (10-ounce) jar maraschino cherries, drained well

JEZEBEL CREAM CHEESE FROSTING (This is really good on my Carrot Cake too, btw) 
8 ounces cream cheese
4 ounces unsalted butter, room temp
3 tablespoon ITK's Jezebel Sauce 
2 1/2 to 3 cups powdered sugar
*place in the fridge a bit to set-up before icing 

For The Cake: 
Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with nonstick cooking spray.
In a large Mixing bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.

In a small bowl, add the 3 cups of flour, baking powder, and salt. Stir to combine. Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.

Divide the brown sugar evenly into each pan. Pour the melted butter equally over the brown sugar. Arrange the pineapple slices and cherries over the brown sugar.

Evenly divide the cake batter between the two pans. Bake 40-45 minutes until the cake tester (i use a toothpick) comes clean. Let cool for 10 minutes then flip them both out onto a wire rack to cool completely.

For The Frosting: 
With your mixer and paddle attachment, beat the cream cheese and butter together until smooth. Add the Jezebel sauce and slowly add in the powdered sugar. Whip until smooth. 

Assemble:
On your favorite cake plate or tier, set your bottom cake down and fill in the center with the Jezebel Cream Cheese Frosting. I like this cake with a "filling" so used a bit more, and sandwiched the layers. If you want a true double layer and iced, spread out evenly to the edges. Place the top layer on, and begin to ice the sides. You can varnish with leftover halved pieces of the cherries, or toasted (always toast your nuts) pecan.