Pineapple Upside Down Cake

The recipe above is for a denser version similar to what you would find in a do-over by the "Cake Doctor". Just follow the recipe on the box. I substitute pineapple juice (always enough in the can) for the water. Always great.

Forget about the cast iron skillet. Just use 2 9" cake pans or one 13" x 9" retangular pan. Just remember that if you use the cake pan version, you need to cut the topping recipe in half.

If you are out of brown sugar, you can substitute the following.
1 cup granulated sugar, and 1 1/2 tablespoons of molasses
1 cup granulated sugar plus 1 1/2 tablespoons molasses.

Not really. The idea above may have the proportions right, but the end result just won't work; the sugar hydroscopic (I think that is right) so it will melt into the molasses. Also, when you buy the brown sugar, buy the dark version; more molassess and gives a much better result.

It works fine in a 13x9. Also use the juice with water to equal one cup. Bake about 50 minutes. Flip it over onto the cover when done.

Dark has more molasses and gives a much better result. Actually, when it comes to brown sugar, I almost never use light.

I would recommend that you purchase a small oven thermometer. Use it to determine the oven temperature instead of the stove setting. Also,iyouryour

Also, after your bread turns light brown, place a "tent" of foil over the top of it and that will slow the browning process and will help it to cook evenly.

This may help if you don't already do this: be sure your batter is sufficiently spread into each corner where the thickness is the same as the center. I know my own tendency is to pour the batter in the middle of a rectangular pan, and spread out toward the corners, and it's easy for my center to be thicker and corners to get less batter.
I also don't spread quite as much brown sugar near the corners. When it melts it will fill in automatically. But starting off with less will help the corners to not get overdone due to high temperatures with the added brown sugar.

You could invest in a thermometer and mentioned OR just start checking the cake and bread about 10 minutes early. My over is electric and even though my thermometer reads 350 degrees, almost everything has to come out early. So, if the recipe calls for 35 minutes, start checking at 25.

You could invest in a thermometer as mentioned OR just start checking the cake and bread about 10 minutes early. My oven is electric and even though my thermometer reads 350 degrees, almost everything has to come out early. So, if the recipe calls for 35 minutes, start checking at 25.

I made this with a couple of changes - similar to others: I substituted a DH Golden Butter cake mix (what I had on hand), 1 can crushed pineapple in natural juice for slices (drain and reserved) and used reserve juice plus water to equal 1 cup.
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!

Invert on to a cookie sheet.

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

I have taken the Wilton cake classes which use Duncan Hines cake mixes. They recommend letting cakes cool for precisely 10 minutes before removing from the pan.

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.

thanx alot for the tip on using pineapple juice instead of water...

I remember this very well. I still sprinkle the pecans in mine, with this recipe.

I made this recipe today for the first time and used the vanilla instant pudding however the package I had was the sugar free one and it worked great. Cake was delicious and the family really enjoyed it, it was a hit.

Another user said it makes the cake super-moist...I opted out of the vanilla pudding because it has artificial colors and flavorings ...just gonna follow box recipe and use the above directions for topping.

Yellow is just fine. In all the years our family has made this, we only use Yellow or Butter recipe cake mixes. I've seen other bakers say the same on here too.

hello is their a trick to making sure when i flip th cake it comes out.

How did your cake turn out? The brown sugar and butter gives this cake a crunchy topping.

that sounds like an excellent idea to do STAR !!! thanx

It is suppose to make a moisted, maybe heaver cake.

I always use the pineapple juice but never thought about using the cherry juice, ;-) I'll try it next timme. Dose it give it a cherry taste?

I always use the lite brown sugar. I've never tried the dark.

This has been answered, I like the light brown, to me the dark brown over powers the other tastes.

I agree with the others that the light brown sugar is more to my liking. The dark brown sugar is a little too strong.

Wouldn't the cranberries be sour?

I REALLY liked the old Pineapple Upside Down Cake Box . There was a recipe on the box. Additionally, I did use pineapple juice to substitute for water.The cake was moist.

The new box does not have that recipe. Additionally,,when I went here, the first recipe I came to was the Double Pineapple Upside Down Cake. There is say specifically "Prepare cake mix as directed on package. (Do not substitute pineapple juice for water.) Pour batter evenly over fruit.." I found the cake dry when making it by the directions.

Please bring back the old box with the recipe as well as better directions.
I

yes, the new box shows the picture of a pineapple upside down cake, but there is no recipe for it. What's up with that? If I had known Duncan Hines was going to no longer put it on the box, I would have saved it. I went ahead and used the mix as directed on the box, using the pineapple juice from the can as part of the water called for, and divided it between 2 - 9" square glass pans. (Hint - My husband and I eat one and I freeze the other for another time.) Melted a stick of butter and divided it into the two pans. Sprinkled 1/2 c. brown sugar into each. Instead of using the pineapple slices, which looks nice, but I find hard to eat gracefully, I cut the slices into small pieces and layered them on top the butter/sugar mixture. Baked as instructed, and it came out great! DUNCAN HINES - Please put the original recipe back on the box!

brown sugar melts at a lower temperature than white sugar. And it has a different flavor, especially when mixed with butter. Let us know how your cake turned out with white sugar.

I suppose you could use regular sugar, but I love the taste and golden richness that the brown sugar makes with the butter for the traditional recipe.

Hi angelsx2,

I have used fresh pineapple, and am going to do it again in about 10 minutes!! If your pineapple is delicious and sweet as honey, imagine how wonderful your upside-down cake will be!! Remember, there were no cake mixes in times past and this dessert was made and loved and requested, with all fresh ingredients, eons before cake mixes ever were invented:-D

Hi, I'm new - am I missing something -- the above ingredients doesn't say anything about "WALNUTs" - does the pineapple upside down cake topping require them?

Also, can you cook it in something other than an "cast iron skillet" - I don't have one of those. Thanks for all the help!

Newbie :)

I have never heard of nuts on this cake. Doesn't even show in the ingredients list.

The cool reason for using a cast iron skillet is, it is the traditional southern way. I use pecans instead of walnuts because of the traditionl southern way. Also, my cakes always come out great in the cast iron skillet, which distributes heat evenly. My Aunt gave me her wonderful scratch recipe, but I wouldn't think of making this cake with anything but the Duncan Hines Pineapple Surpreme cake box mix. It is even better than my Aunt's scratch recipe. She loves my cake and I tell her that I always use HER recipe!

@recipenut7- I agree with you! There is no substitute for a caste iron skillet with the cake, and I make this fast and easy cake that I know will always come out perfect, and everybody likes this cake.

If you use ALL the slices of pineapple in the Dole pineapple slices with HEAVY SYRUP can, you will have pineapple in every bite. 9 Slices are overlapped on top, with one in the center. I use finely chopped pecans to fill in on top and in the cake batter. I like this cake because it keeps well in high temps at picnics, and it is sweet without frosting. I have also used this cake with D.H. Butter cake, using Heavy Syrup peach slices, and it came out fine.

I see your new recipe calls for the addition of pudding. I have never used this addition, because the old box doesn't call for it, but my cake made with the Duncan Hines cake mix always comes out moist and delicious, and I wouldn't use anything but the Duncan Hines brand for my recipes.
Everyone is "known" for some dish that's always brought to picnics, and reunions. I am known for my pineapple upside down cake, as my Aunt was. I thank Duncan Hines for making me LOOK like a gourmet baker, even though I take short cuts with their products.

I totally agee...I do the same, but I cover it with plastic while it still hot...It come out sooo moist.

I meant plastic wrap...

I have used a corregated box. You just have to find one bigger than the pan. I usually cover the cut box with aluminium foil or gold Christmas paper.

Cardboard covered with aluminum foil. I make all shapes and sizes of "plates" with it to suit my needs.

I have used a cookie sheet lined with foil. Otherwise, if you have a wooden board(this would be sturdier than cardboard) that is smooth just cover it with foil or decorative paper and it can be used for different size cakes.

My mother made this cake in the electric frying pan and it was perfect. Set the thermostat to 350 and it would turn out perfectlyl

I bake this in a 9x13 and then place another 9x13 over it to turn it so I can serve it with the pineapples showing and keep it in the pan to save. I guess if you wanted to place the lid of a 9x13 over it to turn it would look like a platter. I sometimes add a splash of Dark Rum to the brown sugar and pineapple to give it a tropical taste.

Put foli/paper dolies on a cookie sheet and turn your cake out on that. I have also made "Pieapple Upside Down "cupcakes from the excess bater. Every one loved them and there was enough for everyone

I have used a jelly roll pan which is 10 1/2 by 15 1/2 to hold a 9x13 cake; you can cover it with heavy-duty tin foil if it is an older pan. Cookiecarol

Do you think that a cookie sheet might possibly work for you? I haven't tried that, but it comes to mind as I read your posted question.

Use a 1/2 sheet pan or cookie sheet with low sides to turn your oblong cake onto. If you like, you can always line it with foil, but I don't.

I have always used a metal 9x13 pan to make this cake and use pecan halves in spaces where there are no cherries. There is not enough pineapple to cover the cake so I use an extra slices from a small can of sliced pinespple and the juice from both to make the required amount. It makes a very attractive cake and very delicious.

adalou...The cake top IS caramelized when you melt the butter and mix it with the brown sugar in the beginning of the recipe. Also, I use Dole's HEAVY SYRUP pineapple slices, not juice. To add more water to the syrup would make it diluted. I like the richness of the syrup. To those who do not have a 10" cast iron skillet, if you buy one it will be the best $19.95 that you ever spend. I also make my carrot cake in my skillet. Also, nothing but a cast iron skillet crisps up home fries, hash browns, or oven browned potatoes to serve with roasts or pork chops! Buy a smaller one for that purpose. Add oil to the potatoes and add a little of Mc Cormick's Parmesean and Herb seasoning to the top of the potatoes after they have been oiled. This makes them crispy. Yummy!

i like t add a small can of crushed pineapple to the cake mix, I also substitute the drained juice for the water. DELISH!!!!