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Pineapple Upside Down Cake Recipe

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This recipe for Pineapple Upside Down Cake, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Duncan Hines


1/2 cup (1 stick) butter or margarine
1 cup firmly packed brown sugar
1 (20 oz.) can pineapple slices
Maraschino Cherries

1 pkg. Duncan Hines Signature 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

Preheat oven to 350 degrees

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 and Maraschino cherries 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 degrees in oven for 1 hour or until toothpick inserted in center comes out clean.
Using oven mitts to handle pan, invert onto serving plate immediately after removing the cake from the oven.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 hour 30 minutes




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