Pineapple Upside Down Cake (Doctored up from a box/quick and easy)

Carolyn
Carolyn @cinnamona

I needed to make a quick, easy, pineapple upside down cake that tasted like it was from scratch for Easter. Noone was the wiser! Now it's requested every year!

Pineapple Upside Down Cake (Doctored up from a box/quick and easy)

I needed to make a quick, easy, pineapple upside down cake that tasted like it was from scratch for Easter. Noone was the wiser! Now it's requested every year!

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Ingredients

1 hour
12 servings
  1. 1Duncan Hines pineapple supreme signature cake mix ** JUST THE MIX! Do Not Add what it says on the box plus what I've put here. **
  2. 1 stickbutter
  3. 1 cuplight brown sugar, firmly packed
  4. 1 can(20 ounces) pineapple rings, with UNSWEETENED pineapple juice
  5. 7maraschino cherries, dabbed dry
  6. 3 largeeggs
  7. 1/3 cupvegetable oil
  8. 1 cupreserved pineapple juice from the canned rings, OR water

Cooking Instructions

1 hour
  1. 1

    Preheat oven to 325 for dark coated pans, 350 for metal and glass pans

  2. 2

    In a medium pot, melt butter over medium heat.

  3. 3

    Add brown sugar to melted butter, stir until mostly dissolved

  4. 4

    Pour into a greased springform pan (that is placed on a baking sheet) I prefer springform vs bundt cake pans, just a preference. You can use whatever baking vessel you like. Baking times will vary, I'll add a picture of the back of the box for reference

  5. 5

    Now, drain the can of pineapple slices, SAVING THE JUICE! This is key. You will use the juice in place of water needed in the batter.

  6. 6

    Place rings on top of brown sugar and butter mixture. Add a dabbed dry maraschino cherry to the middle of each ring. Dabbing helps keep the red juice from extra staining to the cake and the rings.

  7. 7

    Now, add the 1 cup reserved pineapple juice, the oil and eggs to the cake mix. Beat at low speed for 2 minutes, pour batter over the rings.

  8. 8

    Note: if you do not have enough juice to make 1 cup, simply add water to the juice until you reach the 1 cup mark.

  9. 9

    Bake for 30-35 minutes. Cake is done when a toothpick inserted near center comes out clean.

  10. 10

    Run a knife between the cake and pan so make sure it's loosened before flipping. Let cake cool for about 5 minutes before flipping. This insures the topping won't run off, but will still release from pan without difficulty.

  11. 11

    For easy flipping: place the platter on top of the pan. Firmly hold the platter against pan and invert quickly. It can be scary, but just try to stay calm! :)

  12. 12

    Now let cool about 20 minutes before slicing. Serve and enjoy!

  13. 13

    Bake times/vessel(s)

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Carolyn
Carolyn @cinnamona
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I love to cook and bake so this app is fabulous! I live in north western pa with my boyfriend of 11 yrs so I'm always looking for new and creative recipes to try out!
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Comments (2)

Carolyn
Carolyn @cinnamona
So sorry that happened to you! I have the kind that locks into the bottom, and I've never had that problem

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