An old-fashioned favorite, this Pineapple Upside Down Cake is just as fruity and moist as when your grandma made it. Create one today with Duncan Hines Golden Yellow Cake Mix and your own modern style.
Topping:
- 1/2 cup (1 stick) butter or margarine
- 1 cup firmly packed brown sugar
- 1 (20 oz) can pineapple slices
- Maraschino cherries
Cake:
- 1 pkg Duncan Hines® Moist Deluxe® Golden Yellow Cake Mix
- 1 (3.4 oz) pkg vanilla instant pudding and pie filling
- 4 large eggs
- 1 cup water
- 1/2 cup oil
- 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.
