Bertha C.'s Note:
At home of the 2002 Winter Olympics in Salt Lake City, I found this on one of our local TV station's web-sites. I made it last Sunday for some dinner guests who thought it was clever to work the Olympic design into a pineapple upside down cake. I also baked it a little longer than recommended, it didn't seem to be quite done at the recommended time.
My Private Note
Units: US | Metric
- 1Butter sides of a 9x13 pan.
- 2Melt remaining butter, add brown sugar, and mix well.
- 3Press sugar mixture into bottom of pan.
- 4Drain juice from pineapple into a measuring cup, set aside.
- 5Arrange 5 slices of pineapple in Olympic ring fashion in center of brown sugar.
- 6Cut remaining pineapple slices and arrange pieces around outer edge of brown sugar.
- 7Add enough water to reserved pineapple juice to measure 1 1/4 cups liquid.
- 8Beat together liquid, cake mix, eggs, and softened cream cheese until smooth.
- 9Pour cake batter over pineapple.
- 10Bake at 350 degrees for 35-45 minutes or until a toothpick inserted in center of cake comes out clean.
- 11Cool cake in pan 5 minutes, invert in serving platter.
- 12Immediately arrange colorful candies around the 5 Olympic pineapple rings in the following order, from left to right.
- 13Top row: blue, black, red.
- 14Bottom row: yellow, green.
- 15Serve lukewarm with whipped cream.
- 16For traditional pineapple upside down cake, arrange all pineapple slices on brown sugar, place a maraschino cherry in center of each and eliminate colorful candies.
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Nutritional Facts for Olympic Ring Cake
Serving Size: 1 (1764 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 5082.5
- Calories from Fat 1775
- Total Fat 197.3 g
- Saturated Fat 90.6 g
- Cholesterol 982.4 mg
- Sodium 4649.1 mg
- Total Carbohydrate 800.3 g
- Dietary Fiber 13.6 g
- Sugars 595.5 g
- Protein 52.0 g