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Double Pineapple Upside Down Cake


Double Pineapple Upside Down Cake

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Rate this recipe 4.3/5 (18 Votes)


  • 1/2 cup butter, melted
  • 1 cup packed brown sugar
  • 1 (20 oz.) can pineapple slices, drained
  • 20 Maraschino cherries
  • 1 package Duncan Hines® Signature Pineapple Cake Mix
  • Water, oil and eggs called for on cake mix package



Step 1

1. Preheat oven to 350°F. Pour melted butter in 13x9-inch pan and sprinkle with brown sugar.

2. Arrange pineapple slices and cherries on top of brown sugar.

3. Combine cake mix with water, oil and eggs in large bowl.

4. Beat with an electric mixer at medium speed for 2 minutes. Pour over pineapple and cherries in pan.

5. Bake 40 minutes or until toothpick inserted in center comes out clean.

6. Cool cake on wire rack for 5 minutes. Run knife around sides of pan to loosen cake. Invert cake onto serving platter. Drizzle any remaining pan juices over cake. Serve warm or cool.

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