Duncan Hines Pineapple Upside Down Cake Recipe
This Duncan Hines pineapple upside-down cake recipe is a quick, classic dessert with a moist cake base and a sweet, caramelized pineapple topping. Using a boxed mix keeps it simple, while the buttery brown sugar glaze and cherries add a homemade feel. It’s an easy, crowd-pleasing treat for any occasion.
Equipment
- 9x13-inch baking pan or 10-inch round cake pan
- Medium saucepan or microwave-safe bowl
- Mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
Ingredients
- 1 box Duncan Hines Yellow Cake Mix 15.25 ounces
- 3 large eggs
- 1 cup water
- ⅓ cup vegetable oil
- ½ cup unsalted butter 1 stick
- 1 cup brown sugar packed
- 1 can pineapple rings 20 ounces, drained (save ¼ cup juice)
- 10-12 maraschino cherries optional
Instructions
Step 1: Preheat the Oven
- Set your oven to 350°F (175°C). Let it heat up while you prep the ingredients.
Step 2: Prepare the Topping
- Melt the butter in a saucepan over medium heat or in the microwave. Stir in brown sugar until smooth. Spread this mixture evenly in the bottom of your baking pan.
Step 3: Arrange the Pineapple
- Place pineapple rings on top of the brown sugar mixture. Add a maraschino cherry in the center of each ring if using. Set the pan aside.
Step 4: Make the Cake Batter
- In a mixing bowl, combine the Duncan Hines cake mix, eggs, water, oil, and ¼ cup pineapple juice. Whisk or beat with a mixer for 2 minutes until smooth.
Step 5: Pour the Batter
- Gently pour the batter over the pineapple and topping in the pan. Spread it evenly with a spatula.
Step 6: Bake the Cake
- Bake for 35-40 minutes until a toothpick inserted in the center comes out clean. The top should be golden brown.
Step 7: Cool Slightly
- Let the cake cool in the pan for 5-10 minutes. This helps the topping set a bit before flipping.
Step 8: Flip and Serve
- Run a knife around the edges, then place a serving platter over the pan. Carefully flip it over and lift the pan off. Let it cool a bit more before slicing.