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Macaroon, Pineapple Upside Down Cake

Rating: 5 1 Comment

Golden cake topped with chewy, pineapple macaroon.


  1. oven 350F.
  2. Melt 1/4 c. butter in 13X9 pan (in oven)
  3. Once melted, remove from oven; use pastry brush to spread butter evenly over bottom and sides of the pan.
  4. Sprinkle brown sugar over butter on bottom.
  5. Lay pineapple rings evenly in bottom of pan.
  6. Place a marashino cherry in centre of each ring & in between the rings and along the edges of the pan.
  7. Press fruit gently into the brown sugar.
  8. Sprinkle coconut, evenly.
  9. Bake for 45 minutes.
  10. Let cool completely then invert onto serving platter.


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Karaokegirl2005 on Jan 24, 2018 5:36 p.m.

Hello, I'm currently making this cake but the recipe is missing the total amt of liquid to use, as well, the ml. size of the can of pineapple to use, therefore not quite clear as to how much liquid for the cake mix. I've adjusted to equal 1 cup of liquid. I sure hope it turns out. It's in the oven now. The photo attracted me as well as ingredients. Thank you