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Pineapple Upside Down Cake




Source of Recipe


Duncan Hines


Recipe Introduction


An old-fashioned favorite, this cake is just as fruity and moist as when your grandma made it. Create one today with your own modern style.


List of Ingredients




TOPPING
1/2 cup butter or margarine (1 stick)
1 cup firmly packed brown sugar
1 can pineapple slices (20 oz)
Maraschino cherries

CAKE
1 pkg Moist Deluxe Pineapple Supreme Cake Mix, or Moist Deluxe Yellow Cake Mix
1 pkg instant vanilla pudding and pie filling (3.4 oz)
4 large eggs
1 cup water, or juice drained from pineapples
1/2 cup oil

Recipe



Preheat oven to 350°F.

For TOPPING, melt butter over low heat in 12-inch cast-iron skillet or skillet with oven-proof handle. Remove from heat. Stir in brown sugar. Spread to cover bottom of skillet. Arrange pineapple slices, Maraschino cherries and walnut halves in skillet. Set aside.

For CAKE, combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet.

Bake at 350 ºF for 1 hour or until toothpick inserted in center comes out clean. Invert onto serving plate. Makes 16 to 20 servings.