Pineapple Upside Down Cake (Doctored up from a box/quick and easy). Make cake batter as directed on box, substituting pineapple juice mixture for the water. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan.

Pineapple upside-down cake is often rooted with the story of Dole Pineapple producing a contest for pineapple recipes after their invention of a pineapple ring Butter and light brown sugar make up the glaze that bakes at the bottom of this cake. It holds the pineapple and maraschino cherries in place. Pineapple upside-down cake first appeared when canned pineapple became available but the method of creating a luscious caramel-like cake topping has an even longer history. 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 achieve it.

Ingredients of Pineapple Upside Down Cake (Doctored up from a box/quick and easy)

It's 1 of 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. **.
You need 1 stick of butter.
Prepare 1 cup of light brown sugar, firmly packed.
You need 1 can of (20 ounces) pineapple rings, with UNSWEETENED pineapple juice.
It's 7 of maraschino cherries, dabbed dry.
You need 3 large of eggs.
Prepare 1/3 cup of vegetable oil.
Prepare 1 cup of reserved pineapple juice from the canned rings, OR water.

Instead of plain water, use water plus juice from the pineapple can and maraschino cherries jar to add up to the same. Find delicious recipes for classic pineapple upside-down cake, including versions with homemade cake and versions made with cake mix. Pineapple Upside Down Cake is a classic American classic recipe, and has the most perfect light, but moist crumb, and is filled with delicious pineapple Pineapple upside down cake is such a classic recipe! So often it can be totally underrated.

Pineapple Upside Down Cake (Doctored up from a box/quick and easy) detailed

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).

While it may not be the first cake recipe you think of. A Pineapple Upside Down Cake consists of lovely caramelized slices of pineapple and a buttery white cake. Her cake had rings of canned pineapple slices with a maraschino cherry in the center of each. But then I came across Alice Water's recipe in her informative cookbook Chez. This pineapple upside down cake is moist, tangy and easy to make.