PINEAPPLE UPSIDE DOWN CAKE TRIFLE

Ingredients:

• 1 yellow cake
• 12 ounces cool whip
• 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 for Cake:

1. Mix as the package directs. 
2. Pour batter into a spayed cookie sheet
3. Bake at 350 degrees for 16 to 20 minutes or until cake springs back to the touch. 
4. Set aside and cool.

Instructions for Pineapple Upside Down Sauce:

1. In a medium sauce pan melt butter. 
2. Add brown sugar, and drained pineapple. 
3. Bring to a boil and cook for 1 minute. 
4. Add drained pineapple. 
5. In a small bowl stir reserved pineapple juice with cornstarch. 
6. Slowly pour into the butter, pineapple mixture. 
7. Return to a boil and cook for about 15 minutes until mixture begins to thicken. 
8. Cool completely.

Instructions for Pineapple Upside Down Cake Trifle:

1. Cut the cooled cake into 1 inch cubes.
2. In a trifle bowl place ⅓ of the cake on the bottom of the bowl.
3. Pour ⅓ of the cooled pineapple sauce over the top of cake.
4. Spread ⅓ of the cool whip over the top of the pineapple sauce.
5. Repeat the layers two more times.
6. Garnish with maraschino cherries (if desired)

*Recipe taken From: chef-in-training.com