Who doesn't love the classic Pineapple Upside Down Cake?!
This is one of my easy go to cakes, especially when providing meals for others. It's so vibrant and delicious! I use Duncan Hines Pineapple Supreme cake mix....
Super easy!
Ingredients
- 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
Baking Instructions
- Preheat oven to 350°F.
- Melt butter. Remove from heat and pour in baking pan.*Aluminum cake pan works best.
- Sprinkle with brown sugar over butter and evenly spread throughout the pan.
- Arrange pineapple slices on top of mixture and place cherries in center of each pineapple; set aside.
- Combine cake mix, eggs, water, oil and instant pudding in large bowl.
- Beat with an electric mixer at medium speed for 2 minutes.
- Pour batter evenly over fruit in skillet.
- Bake 50 minutes or until toothpick inserted in center comes out clean.
- Cool cake completely on wire rack. Invert onto serving plate.
- Yum Yum!!!
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