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 (optional)
    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 love.
  
  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 350°F/175°C
  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 stacking.
  
  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 2/3rds 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.
  
  Recipe by Nancy Mock, Horse Apple, Vermont
  
  Recipe FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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