Don't just say it, bake it.™

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.

Don't just say it, bake it.™


Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)


Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!


Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Cakes Another Cakes Recipe »


Double Pineapple Upside Down Cake

Duncan Hines Recipe shared by:
| Follow this Baker

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: 12 to 16 Squares
  • Difficulty: Pretty Easy
  • Rating:


  • ½ cup butter, melted
  • 1 cup packed brown sugar
  • 1 (20 oz.) can pineapple slices, drained
  • 20 Maraschino cherries
  • 1 package Duncan Hines® Signature Pineapple Cake Mix
  • Water, oil and eggs called for on cake mix package

Baking Instructions

  1. Preheat oven to 350°F. Pour melted butter in 13x9-inch pan and sprinkle with brown sugar.
  2. Arrange pineapple slices and cherries on top of brown sugar.
  3. Combine cake mix with water, oil and eggs in large bowl.
  4. Beat with an electric mixer at medium speed for 2 minutes. Pour over pineapple and cherries in pan.
  5. Bake 40 minutes or until toothpick inserted in center comes out clean.
  6. Cool cake on wire rack for 5 minutes. Run knife around sides of pan to loosen cake. Invert cake onto serving platter. Drizzle any remaining pan juices over cake. Serve warm or cool.

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe


Baking pan size and amount of batter

Baking pan size and amount of batter

I want to make a number of cakes using aluminum foil baking pans. The size of the pans are 8"L x 5-1/2"W x 2" deep. Is there a chart or somewhere that tells how much batter to use in something other than the standard baking pan sizes? If not, can anyone give me a formula for determining how much batter to use for the size pans I'm using? I do not want the cakes to rise all the way to the top as I will frost them and they will be covered with lids.

Help, I have a question

Help, I have a question

I have a question. When mixing 4 boxes of cake mix at the same time for a large cake, should I keep the eggs and liquids the same or should I decrease some?

Keep Exploring

Back to Top

New Products


Cake Mixes


Cake Mixes










Comstock® and Wilderness Fruit Fillings


Berry Medley








Fruit Toppers