Katrina's Cookbook

Duncan Hines®
Pineapple Upside Down Cake

Pineapple Upside Down Cake


  • ½ cup (1 stick) butter or margarine, melted
  • 1 cup firmly packed brown sugar
  • 1 can (20 oz.) pineapple slices, drained
  • 4 Maraschino cherries, halved
  • 1 package Duncan Hines® Signature Pineapple Cake Mix
  • 1 package (3.4 oz.) vanilla instant pudding and pie filling
  • 4 large eggs
  • 1 cup water
  • ½ cup oil

Baking Instructions

  1. Preheat oven to 350°F.
  2. Melt butter in 12-inch skillet with oven-proof handle or cast iron skillet. Remove from heat. Evenly sprinkle with brown sugar.
  3. Arrange pineapple slices on top of mixture and place cherries in center of each pineapple; set aside.
  4. Combine cake mix, eggs, water, oil and instant pudding in large bowl.
  5. Beat with an electric mixer at medium speed for 2 minutes.
  6. Pour batter evenly over fruit in skillet.
  7. Bake 50 minutes or until toothpick inserted in center comes out clean.
  8. Cool cake completely on wire rack. Invert onto serving plate.