An old-fashioned favorite, this Pineapple Upside Down Cake is just as fruity and moist as when your grandma made it. Create one today with Duncan Hines Pineapple Supreme Cake Mix and your own modern style.
Topping:
- 1/2 cup (1 stick) butter or margarine
- 1 cup firmly packed brown sugar
- 1 (20 oz) can pineapple slices
- Maraschino cherries
Cake:
- 1 pkg Duncan Hines® Moist Deluxe® Pineapple Supreme Cake Mix
- 1 (3.4 oz) pkg vanilla instant pudding and pie filling
- 4 large eggs
- 1 cup water
- 1/2 cup oil
- Preheat oven to 350°F.
- For topping, melt butter over low heat in 12-inch cast-iron skillet or skillet with oven-proof handle. Remove from heat. Stir in brown sugar. Spread to cover bottom of skillet. Arrange pineapple slices, Maraschino cherries and walnut halves in skillet. Set aside.
- For cake, combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet.
- Bake at 350 ºF for 1 hour or until toothpick inserted in center comes out clean. Invert onto serving plate.
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Rating:
lindab43 (1 discussion) on Jan 20, 2012 at 04:08 PM
This is the BEST, EASY pineapple upside down cake I have ever made. I made this week-end and so moist. Better than Paula Deans cake and so much easier. Try it!!!!!
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XiaoLingSoprano (2 discussions) on Jan 20, 2012 at 01:16 PM
Forgot to give it a 5 star rating :-) My mother also loves it! I also used apple sauce instead of oil as per instructed on the box. My little nephew is allergic to dairy products so I am making a lemon frosting substituting soy margerine for butter, and soy milk for regular milk. :-) I used to 9" round spring forms...so have to have something hold the 2 layers together!
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XiaoLingSoprano (2 discussions) on Jan 20, 2012 at 01:14 PM
I made it without the pudding mix as I started making it before I read this recipe....and it is still wonderful and moist!
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netabuddie (1 discussion) on Jan 15, 2012 at 07:37 PM
would of been nice if they had put the walnuts listed in the directions on the ingredient list!
No Rating
krystynka (1 discussion) on Jan 12, 2012 at 07:58 PM
My cake is in the oven as iam writing...i did put it in 9 by 13 pan
what is the best way to get it out of the pan ???
what is the best way to get it out of the pan ???
Comment by: Wendy75 (no discussions) on Jan 28, 2012 at 08:18 PM
Invert on to a cookie sheet.
Comment by: busterbrownsugar (no discussions) on Jan 28, 2012 at 08:41 PM
Flip the cake while it is still very warm. Do NOt let the cake cool in the pan. Flip the cake over onto a large platter or cakeboard before it cools or it will stick
No Rating
Mary G (1 discussion) on Jan 9, 2012 at 04:48 PM
You can also make pineapple upside down muffins. Use the pineapple tidbits and make a flower and cherry in center.mmm good. Recipe on google.
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tracy777 (2 discussions) on Jan 1, 2012 at 08:17 PM
I havent made this Pineapple Upside Down Cake before and cannot wait to make it when I move in a couple months as a house warming gift to myself.lol
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tracy777 (2 discussions) on Jan 1, 2012 at 08:05 PM
this recipe is easy to prepare and I love it !! Pineapple is the best cooked fruit ever!!
No Rating
CherylM63 (1 discussion) on Dec 24, 2011 at 11:25 AM
I am making a 9" x 13" pan to make my cake. Bought the cake mix, thinking the recipe would on it and it wasn't. I don't remember the ratio of butter and brown sugar. And something different, I use one can of crushed pineapple instead of the rings and that way everyone has a bite of pineapple!
Comment by: busterbrownsugar (no discussions) on Jan 28, 2012 at 08:48 PM
One stick of melted butter and One cup of packed brown sugar for the topping....follow the recipe on the box for the batter. Flip the cake over before it cools or it may stick to the pan. I always use a large cast iron skillet. It seems to make the cake taste better.
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sfwhitak (1 discussion) on Dec 22, 2011 at 09:03 AM
I like to use pineapple juice in place of the water and I omit the vanilla pudding.
Comment by: tracy777 (2 discussions) on Jan 1, 2012 at 08:07 PM
thanx alot for the tip on using pineapple juice instead of water...
No Rating
mymylisa (1 discussion) on Dec 9, 2011 at 11:59 PM
I remember back when that was a version with chopped pecan sprinkled over brown sugar mixture, pineapple and cherries. That's the way my Mom made, it was suggestion on the box. That was 25 plus years ago. I still make that way. Does anyone else remember?
Rating:
littlegto (1 discussion) on Nov 29, 2011 at 07:29 PM
made this yesterday without the pudding. Hubby loved it. He just called from the store. He's picking up the ingredients, including the pudding mix. for anoter cake. It must be a good recipe when the hubby goes to the store without being asked!
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linex45 (2 discussions) on Nov 24, 2011 at 12:54 PM
The pudding in this makes for one very moist cake. I used "I Can't believe it's not butter" and it tasted great!
No Rating
ju1e5er (2 discussions) on Nov 23, 2011 at 01:19 PM
Wow! A big hit! This recipe was so quick and easy...I was able to pop it in the oven while Turkey was coming out. I used Pecans instead of cherries for topping, and I used the "heavy syrup" rings; I omitted vanilla pudding (just followed the box for the cake) it was plenty moist without it...Oh my gosh, the lite brown sugar just melts in your mouth! This was my first time making this cake. filled the kitchen with a sweet aroma!The only thing different I may try next time is use crushed pineapple, to make it easier to cut through with fork, but then you sacrifice "presentation"! Thanks !!!
I also used 1 cup chopped pecans (since they don't provide the amount but include in the instructions).
Using this method and recipe, the density was much lighter than past recipes I've used. I used a Le Creuset enameled cast iron skillet and it worked beautifully. I recommend checking doneness at 55 minutes since it tends to continue to cook when you remove it from the oven. I let mine sit 5 minutes, and ran a small knife spatula along the sides before inverting - it let go immediately. 5 minutes allows it to "settle" down a bit, but it is still warm on bottom and won't risk sticking (cooling it may encourage the later, but I haven't tried it).
I gave it 5 stars!