PINEAPPLE UPSIDE DOWN CAKE MIX DUNCAN HINES RECIPES

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.

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.