Pineapple Upside Down Cake (Using Yellow Cake Mix)
Using yellow cake mix, you too can easily make this pineapple upside-down cake. Made with a topping of caramelized pineapples combined with maraschino cherries - it easily knocks your classic recipe out of the park.
Servings 8 servings
Equipment
- Cake Pan
- Mixing Bowl
Ingredients
Topping
- 1/2 cup melted butter
- 1/2 cup brown sugar packed, you can use light or dark
- 10 pineapple slices
- 10-20 maraschino cherries optional
Duncan Hines Cake
- 1 box Duncan Hines Cake Mix
- ingredients called for on the box water oil, and eggs
Instructions
- Preheat the oven to 350˚F (175˚C).
Make the Topping
- Pour melted butter into a 9-inch cake pan (or pie pan). Make sure the plate or pan is at least 2 inches deep. Spread the butter evenly to cover the entire bottom.
- Sprinkle brown sugar evenly on top of the butter.
- Pad dry pineapple slices, and arrange them on top of the brown sugar.
- Place maraschino cherries in the center of pineapple slices. Set aside.
Make the Cake Batter
- Prepare the cake batter according to the instructions on the package. (DO NOT substitute pineapple juice for water.)
- Pour and spread the cake batter evenly over the topping.
Bake the Cake
- Bake for 45-50 minutes. Loosely cover with foil after 30 minutes to prevent the top from over-browning.
- The cake is done when a toothpick inserted in the center comes out mostly clean.
Flip and Serve
- Remove the cake from the oven and let it cool for about 15 minutes.
- Carefully invert the cake onto a serving plate. Serve warm.
Notes
- Pat dry your pineapple slices/rings before placing them into the pie plate. Wet pineapple will cause the cake to overflow and the topping could ooze over the sides when inverted.
- Make sure your pie plate or cake pan is at least 2 inches deep.