I made this cake yesterday with a few modifications and it was just so good! I used a 13X9 glass cake pan. I used pineapple chunks – that way everyone gets some pineapple. Since I used a different pan, I did not bake it for 1 hour. After 35 minutes, a beautiful pineapple smell enticed me to look at how the cake was doing. It was getting brown on top, actually a dark brown, so I put a sheet of aluminum foil on top so it would not burn. I waited about 5-10 minutes longer, put a toothpick in the middle and took the cake out of the oven. The toothpick came out clean (it was done!) so I inverted the cake on a cookie pan. This cake was just so good! My husband ate so many pieces that I had to put it away. You just have to try it!
Here is the recipe from Duncan Hines :
Hands-On Time: 10 minutes
Total Time: 1 hour and 15 minutes
Servings: Makes 16 to 20 servings.
Rating: 5 stars
· 1/2 cup (1 stick) butter or margarine
· 1 cup firmly packed brown sugar
· 1 (20 oz) can pineapple slices
· Maraschino cherries
· 1 pkg Duncan Hines® Moist Deluxe® Pineapple Supreme Cake Mix
· 1 (3.4 oz) pkg vanilla instant pudding and pie filling
· 4 large eggs
· 1 cup water
· 1/2 cup oil
1. Preheat oven to 350°F.
2. For topping, melt butter over low heat in 12-inch cast-iron skillet or skillet with oven-proof handle. Remove from heat. Stir in brown sugar. Spread to cover bottom of skillet. Arrange pineapple slices, Maraschino cherries and walnut halves in skillet. Set aside.
3. For cake, combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet.
4. Bake at 350 ºF for 1 hour or until toothpick inserted in center comes out clean. Invert onto serving plate.
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