• Top 10 Famous Desserts 05

    From Dave Drum@1:3634/12 to All on Fri Feb 2 14:46:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Duncan Hines Double-Layer Pineapple Upside-Down Cake
    Categories: Cakes, Desserts, Fruits
    Yield: 9 servings

    Nonstick spray
    1/2 c Unsalted butter; melted
    1 c Light brown sugar; firmly
    - packed
    20 oz Can pineapple rings;
    - drained
    14 Maraschino cherries;
    - drained
    15 1/4 oz Box Duncan Hines Signature
    - Pineapple Supreme Cake Mix
    1 c Water
    3 lg Eggs
    1/2 c Vegetable oil
    3/4 c Heavy whipping cream
    1/4 c Coconut rum; opt
    1/3 c Easy Vanilla Buttercream
    - Frosting

    Upside-down cakes are notoriously sticky (that’s what
    makes them so good!). To keep the cake from sticking to
    the pan, line the cake pans with parchment paper and
    spritz with cooking spray.

    Then, pour in the melted butter followed by a generous
    layer of brown sugar. This will form the caramel we all

    Next, place four pineapple rings in the bottom of each
    pan. Fill the center of each ring with a maraschino
    cherry. You could also nestle a few extra cherries (or
    nuts!) into the gaps around the pineapple.

    Now it’s time to grab your box of Duncan Hines cake mix.
    Duncan Hines also makes some of the Taste of Home Test
    Kitchen’s favorite brownie mixes and white cake
    mixes-not to mention some exceptionally tasty treats in
    partnership with Dolly Parton.

    Blend the upside-down cake mix with water, eggs and oil
    to make a smooth batter. Divide the batter between the
    two cake pans. Be careful as you pour so you don’t
    disturb your pineapple-cherry design.

    Place the pans on the center rack of the oven. Bake at
    350ºF/175ºC for 25 to 28 minutes (or as instructed on
    the box for the pan you choose). It doesn’t take long
    before a sweet pineapple scent fills the kitchen!

    Let the cakes cool for 10 minutes then flip them out of
    the pan. Let them cool completely before filling and

    For this cake, you don’t want to cover up the top;
    you’ll be hiding the pretty pineapple upside-down
    finish. Instead, this cake just needs an easy filling.

    The package recommends using some Duncan Hines frosting,
    but I suggest taking things to the next level with
    homemade whipped cream or homemade vanilla buttercream.
    You can add a little extra flavor by splashing in a bit
    of pineapple juice from the can or a bit of coconut rum.

    Finally, it’s time to assemble. But before you stack, I
    suggest you add a little twist to make this cake mix
    taste homemade. Brush each layer of cake with a little
    bit of rum (my favorite is Malibu). This step is
    optional, but my family enjoys it.

    Next, place your first layer of cake onto a plate with
    the pineapple side up, of course! Spread about
    tw0-thirds of the whipped cream over the cake. Then top
    with the second layer.

    For a finishing touch, top the cake with dollops of
    whipped cream and a few maraschino cherries.

    Nancy Mock, Horse Apple, Vermont


    RECIPE FROM: https://www.tasteofhome.com

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