I did a search and there used to be a thread about this topic. Has anyone tried this? Or do any of you have any suggestions how to do it?
I use two inch deep pans and put brown sugar and melted butter in them along with a layer of pineapples. The cake batter goes on top but you still want your cake to end up no more than two inches deep after baking. You can then bake another cake plain and then use the pineapple layer between the two cakes. I then frost it with a fluffy cream cheese and fondant it over that. I like my cakes TALL.. so I would actually bake two layers with pineapple on the bottom and one plain layer, so that the cake appears to be torted twice with pineapple and brown sugar.
That sounds yummy. I'm gonna have to give it a try.
I then frost it with a fluffy cream cheese and fondant it over that.
Wow, yeast confection, that is a great idea! I had never thought about making a layer to top it! Thankyou so much.
I have one question, does the fluffy cream cheese need refrigeration?
According to posts in this website cream cheese frosting will be o.k. if left out for a couple days as long as the sugar content is high. I realize with fondant you don't want to take the chance of colors running with condensation from the fridge....so I would definitely feel good about leaving it out overnight and delivering it the next day.
Terrific! Thank you!!!!
You know when I first saw this post I that ewwwwwww fodant and pineapple upside down? lol I hadnt ever thought about doing it as a layer cake what a really awesome idea. This is one of my favourite cakes and now with this idea it sounds even better. I mean a tripple layer pineapple up side down YUMMMMMMMMMMM lol Thanks.