Pineapple Upside Down Cake

By Addie

An old-fashioned favorite, this Pineapple Upside Down Cake is just as fruity and moist as when your grandma made it. Create one today with Duncan Hines Pineapple Supreme Cake Mix and your own modern style.

Ingredients

• Topping:
• 1/2 cup (1 stick) butter or margarine
• 1 cup firmly packed brown sugar
• 1 (20 oz) can pineapple slices
• Maraschino cherries
• .......................
• Cake:
• 1 pkg Duncan Hines Moist Deluxe Pineapple Supreme Cake Mix
• 1 (3.4 oz) pkg vanilla instant pudding and pie filling
• 4 large eggs
• 1 cup water
• 1/2 cup oil

Details

Servings 12
Preparation time 20mins
Cooking time 50mins
Adapted from keyingredient.com

Preparation

Step 1

Preheat oven to 350°F.

For topping, melt butter over low heat in 12-inch cast-iron skillet or skillet with oven-proof handle. Remove from heat. Stir in brown sugar. Spread to cover bottom of skillet. Arrange pineapple slices, Maraschino cherries and walnut halves in skillet. Set aside.

For cake, combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet.

Bake at 350 ºF for 1 hour or until toothpick inserted in center comes out clean. Invert onto serving plate.
......................

REVIEWS:

I made this recipe and I uses pineapple cake mis and put it in a 9x 13 pan ans it was very moist and delicious , I would definitely would make again. I used water not the juice .

Made this cake for my Dad for his birthday and shipped to Delaware where he lives-he and my Mom couldn't stop eating for a full 20 mins before he called me to let me know he received it! He said he was heading back for more as soon as he got off the phone with me! He said it was moist and super delicious!! I'll be baking another one when he comes up for a visit. The recipe is easy and it looked like a piece of art when it came out of the oven!!

I did this cake in a 13x9 glass pan and I used the pineapple water instead of tap water and this cake came out sooooooo good. I'll definitely be doing it again. OMG I've eaten two pieces already. The reviews really help I used crushed pineapples and pineapple chunks because we love them. I only had light brown sugar on had and it worked well. I'll try dark brown sugar just to see if there's a difference in taste. Love it

I used a 13x9 glass pan at 350* for 35 min. I only had 3 eggs, but they were Jumbo eggs and they seemed to be sufficient rather than 4 large eggs. The cake really tasted delicious. Will def. again use this.

This is the second time I have made this cake. My family loved it. My son-in-law to be asked me to make it for his birthday. Its in the oven now!! We all love this cake. Thank you!

I made this cake yesterday with a few modifications and it was just so good! I used a 13X9 cake pan. I used pineapple chunks - that way everyone gets some pineapple. Since I used a different pan, I did not bake it for 1 hour. After 35 minutes, a beautiful pineapple smell enticed me to look at how the cake was doing. It was getting brown on top, actually a dark brown, so I put a sheet of aluminum foil on top. I waited about 5-10 minutes longer, put a toothpick in the middle and took it out of the oven. The toothpick came out clean so I inverted it on a cookie pan. This cake was just so good! My husband ate so many pieces that I had to put it away.

I looked up the comments and followed a few like spreading the batter to the edges and it came out perfect no brown edges wow perfect!

It works fine in a 13x9. Also use the juice with water to equal one cup. Bake about 50 minutes. Flip it over onto the cover when done.

This may help if you don't already do this: be sure your batter is sufficiently spread into each corner where the thickness is the same as the center. I know my own tendency is to pour the batter in the middle of a rectangular pan, and spread out toward the corners, and it's easy for my center to be thicker and corners to get less batter. I also don't spread quite as much brown sugar near the corners. When it melts it will fill in automatically. But starting off with less will help the corners to not get overdone due to high temperatures with the added brown sugar. Also, after your bread turns light brown, place a "tent" of foil over the top of it and that will slow the browning process and will help it to cook evenly.