Pineapple Upside Down Cake

350o 50 minutes


1 stick butter

1 cup packed brown sugar

1 can (approx. 1lb 14oz) pineapple slices

Maraschino cherries – halved

1 pkg Duncan Hines Pineapple Supreme cake mix (do NOT follow box directions)

3 eggs



Melt the stick of butter in a 9×13 pan

Sprinkle the brown sugar evenly over the butter in the pan

Drain the pineapples (save juice in a measuring cup).  Add enough water to pineapple juice to bring it to 1-1/3 cups.  Set aside

Place the pineapple slices over the brown sugar in the pan

Place a ½ cherry in the hole of each pineapple

In mixer, combine cake mix, eggs and pineapple/water juice.  Mix well

Pour batter over pineapples

Bake for 50 minutes or until cake pulls away from sides of pans

Let stand for 5 minutes (or long enough to let topping to set)

Turn cake upside down onto large platter or cookie sheet


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.