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Pineapple Upside Down Cake (doctored Up From A Box/quick And Easy) Recipe

Pineapple Upside Down Cake (Doctored up from a box/quick and easy) Recipe
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Cooking Time : 1 minutes
Serving : 12
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Prepare the ingredients before making Pineapple Upside Down Cake (Doctored up from a box/quick and easy) in your home. Then, follow these steps below to serve Pineapple Upside Down Cake (Doctored up from a box/quick and easy) for your family or friends.

Ingredients: Pineapple Upside Down Cake (Doctored up from a box/quick and easy)

  • 1 Duncan Hines pineapple supreme signature cake mix ** JUST THE MIX! Do Not Add what it says on the box plus what I've put here. **
  • 1 stick butter
  • 1 cup light brown sugar, firmly packed
  • 1 can (20 ounces) pineapple rings, with UNSWEETENED pineapple juice
  • 7 maraschino cherries, dabbed dry
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 cup reserved pineapple juice from the canned rings, OR water

How to Make Pineapple Upside Down Cake (Doctored up from a box/quick and easy)

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Pineapple Upside Down Cake (Doctored up from a box/quick and easy) in your home by yourself.

    Step 1
  • Preheat oven to 325 for dark coated pans, 350 for metal and glass pans
  • Step 2
  • In a medium pot, melt butter over medium heat.
  • Step 3
  • Add brown sugar to melted butter, stir until mostly dissolved
  • Step 4
  • Pour into a greased springform pan (that is placed on a baking sheet) I prefer springform vs bundt cake pans, just a preference. You can use whatever baking vessel you like. Baking times will vary, I'll add a picture of the back of the box for reference
  • Step 5
  • Now, drain the can of pineapple slices, SAVING THE JUICE! This is key. You will use the juice in place of water needed in the batter.
  • Step 6
  • Place rings on top of brown sugar and butter mixture. Add a dabbed dry maraschino cherry to the middle of each ring. Dabbing helps keep the red juice from extra staining to the cake and the rings.
  • Step 7
  • Now, add the 1 cup reserved pineapple juice, the oil and eggs to the cake mix. Beat at low speed for 2 minutes, pour batter over the rings.
  • Step 8
  • Note: if you do not have enough juice to make 1 cup, simply add water to the juice until you reach the 1 cup mark.
  • Step 9
  • Bake for 30-35 minutes. Cake is done when a toothpick inserted near center comes out clean.
  • Step 10
  • Run a knife between the cake and pan so make sure it's loosened before flipping. Let cake cool for about 5 minutes before flipping. This insures the topping won't run off, but will still release from pan without difficulty.
  • Step 11
  • For easy flipping: place the platter on top of the pan. Firmly hold the platter against pan and invert quickly. It can be scary, but just try to stay calm! :)
  • Step 12
  • Now let cool about 20 minutes before slicing. Serve and enjoy!
  • Step 13
  • Bake times/vessel(s)
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