PINEAPPLE UPSIDE DOWN CAKE DUNCAN HINES RECIPES

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PINEAPPLE UPSIDE DOWN CAKE RECIPE - FOOD.COM



Pineapple Upside Down Cake Recipe - Food.com image

This recipe is by far the best Pineapple Upside Down cake that I've ever made. It is also quick and easy. The cake is very moist and rises much higher than the average recipe. The combination of pineapple cake mix and pineapple juice isn't overwhelming either. I've been meaning to edit this for ages, however it looks so much better if you use dark brown sugar. Also if you'd like more topping, use 3/4 cup butter with 1 1/2 cups dark brown sugar.

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 12 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 cup packed dark brown sugar
1 (20 ounce) can sliced pineapple
6 maraschino cherries, cut in half lengthwise
1 (18 ounce) package duncan hines supreme pineapple cake mix
1 (4 ounce) box vanilla instant pudding mix
1 cup pineapple juice, from canned pineapple with a bit of water added
1/2 cup canola oil
4 eggs

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • Melt butter in a 9x13 pan in oven.
  • Sprinkle brown sugar evenly over butter in pan.
  • Drain canned pineapple into a measuring cup.
  • Place pineapple slices evenly in pan, cutting the last two in half to cover pan.
  • Place the maraschino cherry halves in the center of the pineapple slices, cut side up.
  • Combine the rest of ingredients in a large mixing bowl on slow speed for 30 seconds.
  • Beat on medium speed for 2 minutes.
  • Pour batter into pan.
  • Bake for 45 to 55 minutes, or until a toothpick comes out clean.
  • Cool 5 minutes and turn cake out onto a serving platter, pineapple side up.

Nutrition Facts : Calories 316, FatContent 18.5, SaturatedFatContent 6.1, CholesterolContent 82.3, SodiumContent 233.3, CarbohydrateContent 36.8, FiberContent 0.8, SugarContent 34.3, ProteinContent 2.5

PINEAPPLE UPSIDE DOWN BUNDT CAKE | JUST A PINCH RECIPES



Pineapple Upside Down Bundt Cake | Just A Pinch Recipes image

This pineapple upside down bundt cake recipe was hand written and submitted by Gloria Felts. Gloria is one of the original founders of Twin Rivers Estates. She is the sweetest person you could ever know.

Provided by Liz Owen @Lizzy3366

Categories     Cakes

Prep Time 10 minutes

Cook Time 36 minutes

Yield 12

Number Of Ingredients 9

1/2 cup(s) butter (melted)
1/2 cup(s) packed brown sugar
1 can(s) (8-oz) pineapple rings (reserve juice)
1 jar(s) marashino cherries
1 box(es) duncan hines yellow or pineapple cake mix
3 - eggs
1/3 cup(s) vegetable oil
- milk
1 box(es) vanilla instant pudding

Steps:

  • Preheat oven to 350 degrees
  • Spray the bundt pan with Pam no-stick baking spray with flour. Make sure to get every nook and cranny.
  • Melt butter and pour evenly into the bottom of the pan. Sprinkle with brown sugar. Cut pineapple rings in half and alternate with cherries around pan and set aside.
  • In a large mixing bowl stir cake mix and pudding mix together. Drain the pineapple juice into measuring cup and add enough milk to make 1 cup of liquid and add to cake/pudding mixture. Add oil. Then add eggs one at a time to cake/pudding mixture until thoroughly mixed with a mixer on medium speed for approx 2 minutes.
  • Carefully pour the batter over the fruit and bake for 33 to 36 minutes. To avoid spills, make sure to put the bundt pan on a baking sheet.
  • Cool 10 minutes in the pan. Slide knife around edges and center. Invert cake onto serving tray. Slice between the pineapples and serve warm or at room temperature.

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