Minutes Prep time: 40
Minutes Total time: 120
Servings: 16
Difficulty: Intermediate
1 small fresh pineapple
1/2 cup butter
1 cup firmly packed light brown sugar
20 maraschino cherries
1 pkg (18 oz each) Duncan Hines® Dolly Parton’s Favorite Yellow Cake Mix
1-1/2 cups milk
4 eggs
10 tablespoons melted butter
fresh whipped cream
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 47 mg | 5% |
| Carbohydrate | 50 g | 17% |
| Cholesterol | 82 mg | 27% |
| Total Fat | 16 g | 25% |
| Iron | 2% | |
| Calories | 353 kcal | 18% |
| Sodium | 394 mg | 16% |
| Protein | 3 g | 7% |
| Saturated Fat | 9 g | 44% |
| Sugars | 35 g | 3% |
| Vitamin C | 27 mg | 45% |
Preheat oven to 350°F. Cut off top and bottom of pineapple. Cut and remove outer layer. If you have a pineapple corer, use it to remove the core. Otherwise, slice pineapple into 1/8th-inch thick slices and use a small cookie cutter to cut and remove core. Stack slices on top of each other and cut into quarters.
Melt 1/2-cup butter in a 12-inch-deep cast iron skillet. Whisk in brown sugar; remove pan from heat. Shingle the pineapple slices and place them in an even layer over the bottom of the skillet. Spread maraschino cherries out evenly into the gaps between pineapple slices.
In a large bowl, whisk together cake mix, milk, eggs, and 10 tablespoons melted butter until well blended, about a minute. Pour cake batter over pineapple and spread evenly.
Bake 45 to 50 minutes, until toothpick inserted in center comes out clean. Cool 15 minutes. Place a large serving platter on top of cake. Carefully invert your fresh pineapple upside down cake onto platter. Cool completely before slicing. Top each slice with whipped cream and enjoy!
Fresh Pineapple Upside Down Cake
