Pineapple Upside Down Cake (Doctored up from a box/quick and easy). Great recipe for Pineapple Upside Down Cake (Doctored up from a box/quick and easy). I needed to make a quick, easy, pineapple upside down cake that tasted like it was from scratch for Easter. Try fresh chopped herbs or dried spices added to the brown sugar and butter mixture for a new flavor twist.

Definitely, a recipe that is worth trying if you like pineapple. Using a box cake mix makes it even easier to make. My little secret to making the box cake mix better is using the juice from the pineapple in replacement of water for. You can cook 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)

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

It's a simple stir and pour cake batter, which makes this Pineapple Upside Down Cake very quick and easy to throw together! Melt the butter and pour over the pineapple. Sprinkle the brown sugar over the butter. Slowly pour the batter over the pineapple mixture, and smooth the batter gently with a spatula to the edges.

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

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).

Arrange pineapple slices in prepared pan; place a pecan half in the center of each slice. Sp oon the batter over the pineapple, gently spreading out in an even layer. Pour cake batter on top of the pineapple/cherry/nut mixture. Place in oven and bake as directed on cake box. As soon as cake is done place a plate over the cake and turn upside down and carefully remove pan.