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Pineapple Upside Down Cake 2


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Rate this recipe 4.6/5 (5 Votes)


  • Topping
  • 1 stick butter or margarine
  • 1 cup firmly packed brown sugar
  • 1 can pineapple slices 20 ounces
  • 10 Halved Maraschino cherries
  • Cake
  • 1 package Duncan Hines pineapple supreme cake mix
  • 1 package vanilla instant pudding and pie filling
  • 4 large eggs
  • 1 cup pineapple juice
  • 1/2 cup oil



Step 1

Preheat oven to 350°
Melt butter over low heat in 12 inch cast iron skillet or skillet with ovenproof handle. Remove from heat. Stir in brown sugar. Spread to cover bottom of skillet. Arrange pineapple slices and maraschino cherries inskillet. Set aside.
Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for two minutes. Pour batter evenly over fruit and skillet.
Bake at 350° for one hour or until toothpick inserted in center comes out clean. Invert onto serving plate

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