Super Secret Recipe For The Best Tasting Pineapple Upside Down Cake Ever

This is a recipe that I came up with many years ago and it has been a super secret recipe that I have only shared with my children and closest friends. It is so moist and tasty and the best that I have ever tasted. I get lots of requests for the recipe.
Oooooey Goooooey Buttery Pineapple Upside Down Yumm Cake
I don't really know why I kept it a secret, I have no dreams of being a baker or selling the cake, I guess it was just fun to know something that not many others knew.  I have decided to share it today with all of my dear sweet readers so remember...shhhhhhhhhhh...it is a secret for your eyes only.
Secret Recipe for Best Pineapple Upside down Cake ever

1 Duncan Hines Butter Golden Cake Mix
1 Stick of Butter
3 Large Eggs
1 1/3 C Brown Sugar
1 20 oz. Can Pineapple Rings
1 20 oz. Can Crushed Pineapple
1 Sm Jar Maraschino Cherries
7 T Butter, softened
In a large 14" to 18" skillet over low heat, melt 1 stick of butter. Turn heat off.  Add 1 1/3 C. brown sugar and stir gently with spoon.
Open Pineapple. Drain juice from the crushed pineapple into a container, Drain juice from the pineapple rings into this same container. Mix about 1/3  of crushed pineapple into brown sugar/butter mixture.  Make sure all this mix is evenly distributed over the entire bottom of the skillet.

Carefully place pineapple rings in circle around outer edges of pan. Place 1 ring in the center. Put a maraschino cherry into the center of each pineapple.
In a separate bowl blend the cake mix, 7 T Softened butter, 3 eggs and 1/2 C of reserved pineapple juice plus enough water to equal (with the pineapple juice) the amount of water listed on the recipe for the cake on the box.  (You are substituting the juice for part of that water).  Mix with a spatula or spoon until moistened.  Beat at medium speed with mixer until all lumps are gone for about 4 minutes. Gently mix in the rest of the drained crushed pineapple.  Mix well. Carefully pour cake batter over the top of the pineapple rings and brown sugar mixture in the skillet, being careful not to disturb the ingredients in the skillet. Gently spread the batter in an even layer. You will probably see some butter on the sides between the batter and the skillet. That is OK.
Bake at 325° for 85 minutes (I know it is a long time but sooooo worth it!).  Remove from oven. Place heatproof serving platter over top of skillet. Holding the skillet and platter together with potholders, invert them so that platter is on bottom with skillet on top.  Allow to sit for 5 minutes to allow the brown sugar to drizzle down onto the cake.  Remove the skillet. Allow to cool at least 30 minutes. Can be served warm or cool.  Mmmmmmm oooooey goooooey buttery pineapple yumm!
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Kimberly said...

What size skillet should I use?

✿Gɪʀᴀғғᴇ-Lᴇɢs (✿◠‿◠) said...

I'd like to try this recipe for Easter, but wondered, will the cake keep for one day in the fridge? I won't have enough time to bake it on Easter. Thanks.

✿Gɪʀᴀғғᴇ-Lᴇɢs (✿◠‿◠) said...

I wondered if this cake would keep for a day in the fridge?

meghan weber said...

Has anyone ever done it in a baking dish to make it a lil bigger? Does it keep well over night in the fridge?

Debra Howard said...

I don't see any reason it wouldn't work in a baking dish and yes it will keep. I don't store mine in the fridge. We usually eat within a few days. I dont see any reason why it could not be stored in the fridge though

CathiJC said...

Baking it that long doesn't dry it out...

Debra Howard said...

No it doesn't because of the added juice of the crushed pineapple it needs extra time to bake

Anonymous said...

What size skillet? Would you recommend using a cast iron skillet?

Anonymous said...

Excellent recipe!! Easy to follow. I used a large skillet (not cast iron). The cake turned out very moist and wonderfully delicious. I couldn't stop nibbling on it was so good! A must for my recipe collection. Perfect for holidays!

Anonymous said...

1//2 cup of liquid doesn't seem like enough to cook it for 85 minutes. A regular cake has 1 and 1/3 cups of liquid. I'm in the middle of baking this cake to take to a dinner. Hmmmm!

Debra Howard said...

Yes you are right! That is a mistake. I will fix it. I am so sorry about that

Debra Howard said...

I corrected the recipe. This recipe needs the 1/2 c pineapple juice plus enough water (with the juice) to equal the amount of liquid listed in the recipe on the box. The added cooking time will not dry out the cake because the crushed pineapple adds more moisture and so requires more cooking time. The pan that I use is a 16 to 18 inch Stainless skillet that has straight sides to hold the cake mix but this recipe cooks wonderfully in a iron skillet as well.

I apologize for the mistakes and left out information. Hopefully it is a bit more clear now.

Unknown said...

why can you now bake in a cake pan

Debra Howard said...

You can bake in a baking pan. I use a skillet because it is turned upside down to remove it from the pan and the traditional upside down cake is done with a skillet. The pan that works for you is fine