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We hope you got benefit from reading it, now let’s go back to pineapple upside down cake (doctored up from a box/quick and easy) recipe. You can have pineapple upside down cake (doctored up from a box/quick and easy) using 8 ingredients and 13 steps. Here is how you do it.
The ingredients needed to cook Pineapple Upside Down Cake (Doctored up from a box/quick and easy):
- You need 1 Duncan Hines pineapple supreme signature cake mix ** JUST THE MIX! Do Not Add what it says on the box plus what I've put here. **
- Provide 1 stick butter
- You need 1 cup light brown sugar, firmly packed
- Get 1 can (20 ounces) pineapple rings, with UNSWEETENED pineapple juice
- Take 7 maraschino cherries, dabbed dry
- You need 3 large eggs
- Use 1/3 cup vegetable oil
- Use 1 cup reserved pineapple juice from the canned rings, OR water
Instructions to make Pineapple Upside Down Cake (Doctored up from a box/quick and easy):
- Preheat oven to 325 for dark coated pans, 350 for metal and glass pans
- In a medium pot, melt butter over medium heat.
- Add brown sugar to melted butter, stir until mostly dissolved
- Pour into a greased springform pan (that is placed on a baking sheet) I prefer springform vs bundt cake pans, just a preference. You can use whatever baking vessel you like. Baking times will vary, I'll add a picture of the back of the box for reference
- Now, drain the can of pineapple slices, SAVING THE JUICE! This is key. You will use the juice in place of water needed in the batter.
- Place rings on top of brown sugar and butter mixture. Add a dabbed dry maraschino cherry to the middle of each ring. Dabbing helps keep the red juice from extra staining to the cake and the rings.
- Now, add the 1 cup reserved pineapple juice, the oil and eggs to the cake mix. Beat at low speed for 2 minutes, pour batter over the rings.
- Note: if you do not have enough juice to make 1 cup, simply add water to the juice until you reach the 1 cup mark.
- Bake for 30-35 minutes. Cake is done when a toothpick inserted near center comes out clean.
- Run a knife between the cake and pan so make sure it's loosened before flipping. Let cake cool for about 5 minutes before flipping. This insures the topping won't run off, but will still release from pan without difficulty.
- For easy flipping: place the platter on top of the pan. Firmly hold the platter against pan and invert quickly. It can be scary, but just try to stay calm! :)
- Now let cool about 20 minutes before slicing. Serve and enjoy!
- Bake times/vessel(s)
It is so easy and tastes so fresh and is so much easier then peeling, coring and slicing a. Scrape down the sides and bottom of the bowl and beat again for a few seconds. Come on in… I'm Anne Byrn, the Cake Mix Doctor, New York Times bestselling author, speaker, and entrepreneur. I've spent my life in the food world, from interviewing famous folks like Julia Child, to researching the histories of American cake, to skinning an eel and making croissants in Paris, to raising children and getting dinner on the table fast. Pineapple Upside Down Cake (Doctored up from a box/quick.
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