Cherry Pineapple Upside Down Cake Recipe
- 1 box Duncan Hines Pineapple Cake Mix
- 3 eggs
- 16 oz can sliced pineapple rings, drain and reserve the juice
- 1 cup of the reserved pineapple juice–there should be enough from the pineapples..if not, add enough water to make 1 cup
- 1 can cherry pie filling
- 2 sticks of butter
- 1 cup brown sugar
I always cook my upside down cakes in a large iron skillet. If you don’t have one, this cake can be cooked in a 9 x 13 pan.
Preheat oven to 350 degrees.
Spray your skillet or pan with nonstick spray. Place 1 stick of butter and 1 cup of brown sugar in pan and set it in the oven to melt while you mix up the cake.
In your mixing bowl, combine cake mix, eggs, 1 stick of softened butter, and pineapple juice. Mix until well combined.
Remove skillet or pan from the oven and make sure the brown sugar and butter is melted and spread evenly.
Place the pineapples into the butter/sugar mixture. Carefully spoon the pie filling over the pineapples. Pour the cake mix on next.
Bake on 350 degrees for 45 minutes. Remove from the oven and let sit in the pan for 10 minutes so that all the good buttery sugar mixture can soak into the cake.
After 10 minutes, carefully turn out onto serving plate. Cool just a bit and serve.