Classic Pineapple Upside Down Cake with Duncan Hines Mix

Discover the delightful simplicity of crafting a stunning Classic Pineapple Upside Down Cake using a convenient Duncan Hines mix. This recipe transforms a kitchen staple into a show-stopping dessert, featuring a glistening caramelized pineapple and cherry topping over a perfectly moist cake base. It’s a nostalgic treat that’s surprisingly easy to achieve, perfect for any occasion.

Ingredients

• 1 box Duncan Hines Yellow or Butter Golden Cake Mix
• 1 can (20 oz) pineapple slices, in juice or light syrup, drained well
• ½ cup (100g) light brown sugar, packed
• ¼ cup (56g) unsalted butter, melted
• Maraschino cherries, stemmed and drained, for garnish
• Eggs, Water, and Oil, as directed on cake mix box

Instructions

1. Preheat and Prep the Pan: Begin by preheating your oven to a precise 350°F (175°C). While the oven heats, place the ¼ cup (56g) unsalted butter directly into a 9-inch round cake pan or a sturdy cast iron skillet. Place the pan in the preheating oven for about 8-10 minutes, just until the butter is completely melted and bubbling slightly. This step also warms the pan, ensuring a smooth caramel.
2. Form the Caramelized Base: Carefully retrieve the hot pan from the oven using oven mitts. Immediately sprinkle the ½ cup (100g) packed light brown sugar evenly over the melted butter. Use a spatula or gently swirl the pan to combine the butter and sugar, creating a glistening, sticky, sweet caramel layer that will form the top of your cake.
3. Arrange the Fruit Artfully: Take your well-drained pineapple slices and arrange them in a decorative pattern over the caramel base. For a classic look, place whole slices side-by-side. Nest a vibrant maraschino cherry into the center of each pineapple ring, and then scatter a few additional cherries in the gaps between the slices to add bursts of color and extra sweetness.
4. Prepare the Cake Batter: In a large mixing bowl, combine the Duncan Hines cake mix with the specified amounts of eggs, water, and oil as directed on the cake mix box packaging. Using an electric mixer on medium speed, beat the ingredients for 2-3 minutes until the batter is smooth and lump-free. Be mindful not to overmix, as this can develop the gluten and result in a tougher cake.
5. Pour Batter and Bake: Gently and carefully pour the prepared cake batter over the pineapple and cherry layer in the pan. Distribute it evenly using an offset spatula, taking care not to disturb the beautifully arranged fruit beneath. Transfer the pan to the preheated oven and bake for 36-44 minutes. The cake is done when a wooden toothpick inserted into the center comes out clean, the top is golden brown, and the edges begin to pull away from the sides of the pan.
6. Cool and Invert with Care: Allow the baked cake to cool in its pan on a wire rack for exactly 8 minutes. This crucial cooling time allows the hot caramel to firm up slightly, preventing it from running everywhere. After 8 minutes, run a thin knife around the cake edges to loosen. Place a large serving platter or plate upside down over the cake pan, then, holding both firmly together, swiftly and carefully flip them over. Gently lift the cake pan to unveil your stunning Pineapple Upside Down Cake. If any fruit clings to the pan, carefully re-position it on the cake.

Recipe At-A-Glance

This recipe provides a fantastic shortcut to a beloved classic, leveraging the convenience of a cake mix without sacrificing flavor or presentation. The magic happens with the rich, buttery brown sugar caramel that perfectly infuses the pineapple, creating a sticky-sweet topping that becomes irresistible once inverted. It’s a visually striking dessert that’s simple enough for beginners but impressive enough for any gathering.

Try These Variations

• Tropical Twist: Swap half the pineapple with thinly sliced mango or star fruit for a more exotic flavor.
• Spiced Caramel: Add ¼ teaspoon of ground cinnamon or a pinch of nutmeg to the brown sugar mixture for a warm, spiced note.
• Boozy Boost: Drizzle a tablespoon of dark rum or brandy over the pineapple slices before pouring the batter for an adult-friendly version.
• Nutty Crunch: Sprinkle finely chopped pecans or walnuts over the caramel layer before arranging the pineapple for added texture.

Make Ahead / Freeze

• Make Ahead: While best served warm, this cake is still delicious at room temperature and can be prepared a few hours in advance. Cover loosely to prevent drying.
• Storage: Store leftovers, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor.
• Freezing: Freezing is not recommended for upside-down cakes as the fruit can become watery upon thawing.

Pan & Tools

A 9-inch round cake pan is ideal for this recipe, but a cast iron skillet of the same size works wonderfully and creates a beautifully crisp caramel edge. Ensure your pan has good non-stick qualities or is well-seasoned if using cast iron. A sturdy wire rack for cooling is also essential for proper caramel setting and air circulation.

Prep time: 12 minutes | Cook time: 38 minutes | Yield: 8 to 10 slices

FAQs

Can I use fresh pineapple instead of canned?

While fresh pineapple can be used, it contains enzymes that can sometimes prevent the cake from setting around the fruit. If you opt for fresh, ensure it’s ripe and thinly sliced, and consider sautéing it briefly with a little butter and sugar first to mellow the enzymes.

What if my cake doesn’t release cleanly from the pan?

The key is proper cooling time and loosening the edges. If it sticks, gently tap the bottom of the pan while still inverted. If a piece of fruit stays behind, carefully re-position it on the cake with a spatula.

Can I make this cake ahead of time?

This cake is best served warm from the oven, allowing the caramel to be perfectly gooey. However, it can be made a few hours in advance and stored at room temperature, covered loosely.

How do I store leftover Pineapple Upside Down Cake?

Store any leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Allow refrigerated cake to come to room temperature before serving for optimal flavor and texture.

What other fruits can I use for an upside-down cake?

Beyond pineapple, sliced apples, pears, peaches, plums, or even berries can make delicious upside-down cakes. Adjust the sweetness of the caramel base depending on the fruit’s tartness.

Can I use a different size pan?

You can, but you may need to adjust baking time. A smaller pan might require longer baking, while a larger pan will result in a thinner cake that bakes faster. Ensure to check for doneness with a toothpick.

How do I know when the cake is perfectly baked?

Look for a golden-brown top and edges that have slightly pulled away from the pan. The most reliable test is inserting a wooden toothpick into the center; it should come out clean with no wet batter attached.

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