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So moist. So delicious. And so much more.™

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Double Pineapple Upside Down Cake

Duncan Hines Recipe shared by:
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Serve this traditional favorite warm from the oven. Add a dollop of whipped cream to your Double Pineapple Upside Down Cake and make it extra-scrumptious.

  • Hands-On Time: 10 Minutes
  • Total Time: 1 Hour 15 Minutes
  • Servings: Makes 12 to 16 servings.
  • Difficulty: Pretty Easy
  • Rating:

Ingredients

  • ½ cup (1 stick) butter or margarine
  • 1 cup packed brown sugar
  • 1 (20 oz.) can pineapple slices
  • Maraschino cherries
  • 1 package Signature Pineapple Cake Mix
  • whipped cream

Baking Instructions

  1. Preheat oven to 350 ºF.
  2. Place butter in 13"x 9" pan. Place pan in oven to melt butter. Sprinkle with sugar. Arrange pineapple slices and maraschino cherries on sugar mixture.
  3. Prepare cake mix as directed on package. (Do not substitute pineapple juice for water.) Pour batter evenly over fruit.
  4. Bake 50 minutes or until toothpick in center comes out clean. Let stand 5 minutes. Invert onto large serving plate or cookie sheet. Serve warm with whipped cream.

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Tips

Using Ingredients

Using Ingredients

It is always best to have all the ingredients at room temperature.


Cookies that stay chewy after cooling

Cookies that stay chewy after cooling

First of all, always remember to slightly underbake (only a minute under lowest time). As soon as you remove the tray from the oven, give it a good WHACK! On the open oven door or other hard surface. This forces the air out of the centre of the cookie that would have made the cookie crispy after cooling, so you have a nice chewiness that lasts a couple of days (not that your cookies will!!)





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