June 11, 2026
URL: https://www.duncanhines.com/recipes/cakes/pineapple-upside-down-layer-cake-9678
- Prep time 25 minutes
- Total time 90 minutes
- Servings 12
Ingredients
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PAM® Baking Spray
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1/2 cup unsalted butter, melted
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1 cup firmly packed light brown sugar
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1 can (20 oz each) pineapple slices, drained
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14 maraschino cherries, drained and stems removed, divided in half
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1 pkg (15.25 oz each) Duncan Hines® Signature Pineapple Supreme Cake Mix
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1 cup water
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3 eggs
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1/2 cup vegetable oil
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3/4 cup heavy (whipping) cream
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1/3 cup Duncan Hines® Creamy Vanilla Frosting
Nutrition Information
496 calories, 58g carbs
Directions
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Step one
Preheat oven to 350°F. Spray two 8-inch round cake pans with baking spray.
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Step two
Divide melted butter evenly into the bottom of each pan. Sprinkle brown sugar over butter. Place pineapple slices in single layer on top of brown sugar mixture, sides touching, then place one maraschino cherry inside center of each ring.
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Step three
Blend cake mix, water, eggs and oil in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes.
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Step four
Pour batter evenly into pans (about 2 cups in each pan) and bake 32 to 36 minutes or until toothpick inserted into center comes out clean. Remove from oven and cool in pans on wire rack for 20 minutes. Remove cakes from pans onto wire rack and allow to cool completely.
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Step five
In a medium bowl, whip heavy cream using handheld mixer on high speed for 3 minutes or until stiff peaks form. Add frosting and mix on low speed an additional 10 seconds or until fully combined.
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Step six
Once cakes are cooled, place one layer onto serving plate or cake stand. Spread about 2/3 of frosting mixture on top of cake about 1/2-inch thick. Place second cake layer on top of frosting mixture, pineapple-cherry side facing up, and spoon or pipe remaining frosting mixture on top of each pineapple-cherry ring. Place remaining cherries on top of each frosting dollop. Slice and serve.