Minutes Prep time: 10
Minutes Total time: 75
Servings: 12
Difficulty: easy
PAM® Baking Spray
1/2 cup butter (1 stick)
1 cup firmly packed brown sugar
1 can (20 oz each) pineapple slices, drained
10 maraschino cherries
1 pkg (15.25 oz each) Duncan Hines® Signature Pineapple Supreme Cake Mix
1 cup water
1/2 cup vegetable oil
3 large eggs
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 68 mg | 7% |
| Carbohydrate | 53 g | 18% |
| Cholesterol | 70 mg | 23% |
| Total Fat | 23 g | 35% |
| Iron | 1 mg | 7% |
| Calories | 426 kcal | 21% |
| Sodium | 378 mg | 16% |
| Protein | 3 g | 5% |
| Saturated Fat | 9 g | 46% |
| Sugars | 39 g | 4% |
| Vitamin C | 4 mg | 7% |
Preheat oven to 350°F. Spray 9x13-inch pan with baking spray. Pour melted butter in pan and sprinkle with brown sugar. Arrange pineapple slices and cherries on top of brown sugar.
Beat cake mix water, oil and eggs in large bowl with an electric mixer on low speed until moistened, 30 seconds. Beat on medium speed for 2 minutes. Pour over pineapple and cherries in pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool cake on wire rack for 5 minutes. Invert cake onto serving platter. Drizzle any remaining pan juices over cake. Serve warm or cool. Cut into squares and serve with Reddi-wip.
For two-layer pineapple upside down cake: Divide melted butter, brown sugar, pineapple and cherries into 2 greased 8-inch round pans. Prepare cake batter, divide into pans and bake according to above. Cool 15 minutes, remove from pans and cool completely. Layer and top with whipped cream. Full recipe at duncanhines.com
Double Pineapple Upside Down Cake
