Recipe for Pineapple Upside Down Cake


1 pkg Duncan Hines Moist Deluxe Pineapple Supreme Cake Mix 1 pkg
1 pkg vanilla instant pudding mix (4-serving size) 1 pkg
4 eggs 4
1 cup water 250 mL
1/2 cup vegetable oil 125 mL

1/2 cup butter or margarine 125 mL
1 cup brown sugar firmly packed 250 mL
20 oz pineapple slices well drained 560 g
Maraschino cherries halved and drained
walnut halves


1. Preheat oven to 350F (180C).

2. For topping, melt butter on low heat in 12 inch (30 cm) 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.

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

4. Bake at 350F (180C) for 1 hour or until toothpick inserted into center comes out clean. Invert onto serving plate. Cut into wedges.

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