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Spray pan with non-stick cooking spray. Drain pineapple. Stir together melted margarine and brown sugar in 8-inch cake pan. Place pineapple slices in sugar mixture. Prepare cake mix according to the package directions. Pour cake batter evenly over pineapple.
There are many pineapple upside-down cake recipes out there today, including variations like rum-soaked cakes and Duncan Hines’ two-tier, frosted version. But I decided it was time to go all the way back to 1926 to test the recipe that kicked off the pineapple upside-down cake craze: Dole’s pineapple upside-down cake.
Place pineapple slices in sugar mixture. Place cherry in center of each pineapple slice and in the center of the pan. Prepare cake mix according to the package directions. Pour cake batter evenly over pineapple. Bake at 350 degrees F, 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.
Ingredients 1 1 (20 ounce) can DOLE® Crushed Pineapple, undrained 2 1 (3.4 ounce) package instant vanilla pudding 3 1 cup thawed whipped topping 4 1 (10 ounce) package round angel food cake, cut into 3 layers 5 Seasonal berries More …
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