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.™

1

Explore Our World

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

2

Find Inspiration

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

3

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 »

Cakes

Red Velvet Pineapple Upside Down Cake

Howard Tenke Recipe shared by:
| Follow this Baker

A new twist on two favorites that has become a rage of my household and with friends.

  • Hands-On Time:
  • Total Time:
  • Servings:
  • Rating:

Ingredients

  • 1/2 cup (1 stick of butter or margarine)
  • 1 cup light brown sugar
  • 1 20 oz can pineapple slices
  • Green Maraschino cherries
  • 1 pkg Duncan Hines Red Velvet Cake
  • 1 pkg 1 oz (4 serving) vanilla instant pudding & pie filling
  • 3 large eggs
  • 1 cup pineapple juice
  • 1/4 cup water
  • 1/3 cup vegetable oil

Baking Instructions

  1. Preheat oven to 350 degrees
  2. Place butter/margarine in 9x13 pan and melt in oven
  3. Add brown sugar to butter/margarine mix and spread evenly on bottom of pan
  4. Place pineapple rings on the bottom of the pan reserve juice.
  5. Place cherries in center of pineapple rings
  6. In a mixing bowl combine cake mix, pudding, eggs, pineapple juice, water and oil, blend per package instructions.
  7. Pour mix in to pan and spread evenly.
  8. Bake 45 minutes or until toothpick comes out clean.
  9. Cool on wire rack 10 minutes, flip on to serving dish, serve.

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

Tips

Parchment paper

Parchment paper

Parchment paper is the best friend a baker can have. Just line those cookie sheets with a sheet of parchment paper and place the cookies on the sheet the way you usually do. You will find that the cookies slip right off the paper, and you can re-use it to bake another batch. No more greasing the pan. King Arthur sells it already cut in sizes that fit a cookie pan, or you can buy it on a roll in the grocery store. Use it to line the bottom of cake pans, too. Wonderful stuff.


White Chocolate Raspberry Lemon Cupcakes

White Chocolate Raspberry Lemon Cupcakes

I love to use the Frosting Creations but the flavors are a little odd. So normally I put the White Chocolate Raspberry Frosting on Yellow Supreme cupcakes. Tastes delicious!





Keep Exploring

Back to Top
X

Cake Mixes

Classic

Signature

Decadent

Seasonal

Frosting

Creamy

Whipped

Brownies

Cookies

Muffins

Snack Size

Comstock® and Wilderness Fruit Fillings

Apple

Berry Medley

Blackberry

Blueberry

Cherry

Lemon/Lime

Peach

Raspberry

Strawberry