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17 ratings · Vegetarian
Duncan+Hines+Pineapple+Upside+Down+Cake+@keyingredient+#cake+#pie
Duncan+Hines+Pineapple+Upside+Down+Cake+@keyingredient+#cake+#pie
1/2 cup Butter or margarine
1 cup Brown sugar, firmly packed
1 package Duncan hines moist deluxe pineapple supreme cake mix
1 (3.4 ounce) package Vanilla instant pudding and pie filling
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Ingredients
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PAM® Baking Spray
1/2 cup butter (1 stick)
1 cup firmly packed brown sugar
1 can (20 oz each) pineapple slices, drained
10 maraschino cherries
1 pkg (15.25 oz each) Duncan Hines® Signature Pineapple Supreme Cake Mix
1 cup water
1/2 cup vegetable oil
3 large eggs
Reddi-wip® Original Dairy Whipped Topping
Nutrition Information
Double Pineapple Upside Down Cake
Nutrition Information
68 mg | 7% |
53 g | 18% |
70 mg | 23% |
23 g | 35% |
1 mg | 7% |
426 kcal | 21% |
385 mg | 16% |
3 g | 5% |
9 g | 46% |
39 g | 4% |
2% | |
4 mg | 7% |
303 iu | 6% |
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Directions
Step one
Preheat oven to 350°F. Spray 9x13-inch pan with baking spray. Pour melted butter in pan and sprinkle with brown sugar. Arrange pineapple slices and cherries on top of brown sugar.
Step two
Beat cake mix water, oil and eggs in large bowl with an electric mixer on low speed until moistened, 30 seconds. Beat on medium speed for 2 minutes. Pour over pineapple and cherries in pan.
Step three
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
Step four
Cool cake on wire rack for 5 minutes. Invert cake onto serving platter. Drizzle any remaining pan juices over cake. Serve warm or cool. Cut into squares and serve with Reddi-wip.
Tips
For two-layer pineapple upside down cake: Divide melted butter, brown sugar, pineapple and cherries into 2 greased 8-inch round pans. Prepare cake batter, divide into pans and bake according to above. Cool 15 minutes, remove from pans and cool completely. Layer and top with whipped cream. Full recipe at duncanhines.com
Preparation images
Double Pineapple Upside Down Cake
By Melissa Dommert
from Baytown, TX
With 6 kids and a busy household to run, this was one of my Mama's signature desserts and one of our family's favorites. She made it so many times, I think it belonged to her and Duncan Hines! There are other versions that use a white or yellow cake mix but it wouldn't be the same for me without the pineapple cake inside. Now that Mama does her baking in Heaven, my sisters and nieces and I continue to carry on her tradition! It's so good! The cake in the picture is a 1/2 sheet cake and is double the size of this recipe.
Ingredients For mama's pineapple upside-down cake
1/2 c
butter or margarine (1 stick)
20 oz
pineapple slices, drained (1 can)
1 jar
maraschino cherries
1 box
duncan hines pineapple supreme cake mix
eggs, water and oil for cake mix
How To Make mama's pineapple upside-down cake
1
Preheat oven to 350 degrees.
2
Very lightly spray 13x9x2-inch pan with nonstick cooking spray. Put butter in pan and put pan in oven just until butter is melted (maybe 5 minutes).
3
Remove pan from oven and evenly sprinkle brown sugar over melted butter and arrange pineapple slices and maraschino cherries on top of brown sugar.
4
Prepare cake mix (adding eggs, water and oil) as directed on package and pour batter evenly over fruit.
5
Bake 50 minutes or until toothpick in center comes out clean.
6
Let stand 5 minutes (if you wait too much longer than that the cake will stick in the pan), then carefully invert onto large serving plate.
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