Duncan Hines Pineapple Upside Down Cake Recipe
This Duncan Hines Pineapple Upside Cake is soft, fluffy, and moist. Made with Duncan Hines cake mix with a beautiful topping of caramelized pineapples and maraschino cherries, this classic recipe is so easy to prepare with a secret shortcut. It might be old-fashioned, but it’s far from boring!
Servings 8 slices
Calories 324 kcal
Topping 1/2 cup melted butter 1/2 cup brown sugar (packed, you can use light or dark) 10 pineapple slices 10-20 maraschino cherries Duncan Hines Cake 1 package Duncan Hines Cake Mix other ingredients called for on the box including water oil, and eggs
Make the Topping: Pour melted butter into a 9-inch cake pan (or pie pan). Make sure the plate or pan is at least 2 inches deep. Spread the butter evenly to cover the entire bottom.
Sprinkle brown sugar evenly on top of the butter.
Pad dry pineapple slices, and arrange them on top of the brown sugar.
Place maraschino cherries in the center of pineapple slices. Set aside.
Pat dry your pineapple slices/rings before placing them into the pie plate. Wet pineapple will cause the cake to overflow and the topping could ooze over the sides when inverted.
Make sure your pie plate or cake pan is at least 2 inches deep.
Calories: 324 kcal | Carbohydrates: 43 g | Protein: 5 g | Fat: 16 g | Saturated Fat: 3 g | Cholesterol: 38 mg | Sodium: 410 mg | Potassium: 221 mg | Fiber: 2 g | Sugar: 26 g | Vitamin A: 680 IU | Vitamin C: 7 mg | Calcium: 146 mg | Iron: 1 mg