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Pineapple Upside Down Cake (Duncan Hines)


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Rate this recipe 4.5/5 (92 Votes)


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


Servings 16
Adapted from


Step 1

Preheat oven to 350°F.

Melt butter over low heat in 12" 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.

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

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

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