Double Pineapple Upside-Down Cake
Double Pineapple Upside-Down Cake is an moderately easy dinner. Made with 1/2 c. (1 stick) butter or margarine, 1 c. brown sugar, 1 (1 lb. 14 oz.) can pineapple slices, drained, maraschino cherry halves and 1 pkg. duncan hines pineapple supreme deluxe cake mix, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Preheat oven to 350°.
Melt butter in a 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly in pan.
Arrange drained pineapple slices and cherry halves on sugar mixture.
Mix cake as directed on the label with 1 1/3 cups water and 2 eggs.
Do not substitute pineapple juice for water.
Beat as directed.
Pour batter over fruit.
Bake at 350° for about 50 minutes until tests done with a toothpick.
Let stand 5 minutes for topping to begin to set, then turn upside-down on a large platter or a cookie sheet.
Serve warm with whipped cream.
Makes 12 to 16 servings.
🍷 Perfect Pairings
Complete your meal with these
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