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

Name: How to cook Pineapple Upside Down Cake (Doctored up from a box/quick and easy) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

Carolyn

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

I needed to make a quick, easy, pineapple upside down cake that tasted like it was from scratch for Easter. Noone was the wiser! Now it's requested every year!

Ingredient

Food ration :

12 servings

Cooking time :

1 hour

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

maraschino cherries, dabbed dry

3 large

eggs

1/3 cup

vegetable oil

1 cup

reserved pineapple juice from the canned rings, OR water

Cooking instructions

* 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! :)