PINEAPPLE UPSIDE-DOWN CAKE #3 -- from D. Hines Mix

Submitted by: jej
Last Updated: 11/19/2005

Please, read through this recipe... and notice a couple of adjustments you might like to try. This one has WONDERFUL, mouth-watering results, and if you're a purist, you don't HAVE to announce that it's baked from a MIX!! ; )

Pineapple Upside-Down Cake -- from Duncan Hines Pineapple Cake Mix

Preheat oven to 350?F.

1 pkg Duncan Hines Moist Deluxe Pineapple cake mix.**
1 stick (1/2 c.) butter (or margarine)
1 cup firmly packed brown sugar
1 20 oz. can pineapple slices, drained. (Having no slices, I've used a 20-oz. can of pineapple chunks, slicing each once horizontally.)
red maraschino cherries, drained and halved

1. Melt butter in ungreased 13x9x2" pan (or two 8" OR 9"pans).

2. Sprinkle brown sugar evenly in pan(s). Arrange pineapple on brown sugar.

3. Place cherries, cut side up, in centers of slices.)

4. TO PREPARE CAKE MIX:

Use the juice of the drained pineapple PLUS enough water to make up the 1-1/3 c. of liquid (water) called for in the recipe.

Also, OUT of cooking oil at one time, I melted 1/3 c. butter (watched it so it did not get hot), added it to the beaten eggs, and continued preparing the mix.

5. Pour the batter evenly over the fruit in the pan(s).

6. Bake 43-48 minutes (for large loaf) at 350F. Use 'toothpick test' (coming out clean) to test cake.

7. Cool 5 minutes in pan, then invert onto serving platter(s). I use a jelly-roll pan lined with foil and waxed paper, lacking a serving dish for the 9x13 cake pan.

** You may use the D. Hines Moist Yellow Mix as an alternative to the pineapple mix, if you prefer. But try the above at least once.