As much as I would love to say I made this from scratch, I can’t. Yes, this was made from cake mix out of the box folks. However, there are tons of ingredients added, therefore I suppose you could say I made the pineapple upside down cake from “semi-scratch”. Is that a thing? Well I made it a thing.
(2) Boxes of Duncan Hines Pineapple Supreme Cake Mix and ingredients listed on the back of the box
(2) Cans of Pineapple slices in 100% pineapple juice
(2) Cups of packed brown sugar
1/3 cup butter/margarine
*1 tbs of vanilla flavoring
*1/2 tsp of cinnamon
- Heat oven to 350F
- In large skillet (do NOT use a skillet with a plastic handle), melt the butter, pour in brown sugar, and also spread evenly. I addition to this, make sure you put the stove on a low heat.
- Arrange pineapple slices the way you like (make this part fun by creating cool designs) on top
- Place cherries in pineapples or around them
- Get a separate bowl and follow Duncan Hines cake instructions BUT instead of using water, use the excess pineapple juice from the cans.
- Pour the batter into the skillet, over the brown sugar and pineapples
- Bake skillet in oven for 45-50 min (stick knife/toothpick into cake, when it comes out without batter on it, it’s ready)
- Put large serving plate (I typically use a pizza pan) over skillet. Turn plate over WITH pan, you’re essentially flipping the cake to turn it upside down..hence the name upside down cake 🙂 Don’t flip out if some of the pineapples get stuck to the bottom of the pan. Just scoop them out and place them back on top of the cake.
- Slice and serve warm with ice cream, I suggest vanilla ice cream to ensure you don’t mix too many flavors.
For an additional recipe on the blog, check out the link here for Teddy Graham Mini Cheesecakes.