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   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   
     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   
     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   
     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   
     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   
        
     Makes: 8 to 10 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... The British diet is simple, rather heavy, perhaps slightly barbarous.   
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