Pineapple Upside Down Cake Trifle*

By srumbel

This recipe is INCREDIBLE! Layers of cake, glazed pineapple mixture and cream... it is sure to be a hit wherever you serve it!
from chef-in-training.com

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

Preparation

Step 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.
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.
Cut the cooled cake into 1 inch cubes.

Trifle Assembly

In a trifle bowl place ⅓ of the cake on the bottom of the bowl.
Pour ⅓ of the cooled pineapple sauce over the top of cake.
Spread ⅓ of the cool whip over the top of the pineapple sauce.
Repeat the layers two more times.
Garnish with maraschino cherries.