perfect pineapple upside down cake trifle

Ingredients

• 1 yellow cake mix
• 12 oz whipping topping thawed

sauce

• 1 cup butter
• 2 cups brown sugar
• 1 (20 oz) cans pineapple chunks, reserving juice
• 3 tablespoons cornstarch
• 5 tablespoons pineapple juice
• maraschino cherries, optional

Instructions

1. Preheat oven to 350°. Mix cake mix with ingredients listed on package. Pour batter onto a greased cookie sheet. Bake 16-20 minutes until cake springs back to the touch. Let cool. 
2. Meanwhile, in a medium saucepan melt butter. Add brown sugar and drained pineapple. Bring to a boil and cook 1 minute. 
3. In a small bowl, combine 5 tablespoons pineapple juice with cornstarch. Slowly pour cornstarch mixture into the butter mixture. Return to a boil, and cook about 15 minutes or until mixture begins to thicken. Cool completely. 
4. Cut cooled cake in 1-inch cubes. In a trifle bowl, place /3 of the cake onto the bottom of the bowl. Pour 1/3 cooled pineapple sauce over the cake. Spread 1/3 of the whipped topping over the top of the pineapple sauce. 
5. Repeat layers two more times. 
6. Garnish with maraschino cherries, if desired.