Upside Down Pineapple Cake Recipe Duncan Hines
Ingredients
- ½ cup butter, 1 stick
- 1 cup brown sugar, firmly packed
- 1 20 oz can pineapple slices, drained
- 10 maraschino cherries
- 1 15.25 oz pkg Duncan Hines® Signature Pineapple Supreme Cake Mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- Whipped topping of choice
Instructions
- Preheat oven to 350°F. Prepare a 9x13-inch pan with cooking spray. Pour melted butter in pan and sprinkle with brown sugar. Arrange pineapple slices on top of the brown sugar, wiht a cherry in each pineapple ring.
- In a large bowl, add the cake mix, water, oil, eggs, and vanilla extract and beat until moistened, 30 seconds. Beat on medium speed for 2 minutes. Pour the batter over pineapple and cherries.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
- Cool cake on wire rack for 5 minutes. Next, invert the cake onto a serving platter. Drizzle any remaining pan juices over cake, using a spatula.
- Cut into squares and serve whipped topping. Serve the cake warm or cool.
Nutrition Facts
Calories: 363kcal, Carbohydrates: 30g, Protein: 2g, Fat: 27g, Saturated Fat: 10g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 125mg, Potassium: 65mg, Fiber: 0.2g, Sugar: 29g, Vitamin A: 447IU, Vitamin C: 0.01mg, Calcium: 40mg, Iron: 1mg