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Pineapple Upside-Down Cake
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Try this gourmet pineapple upside-down cake baked in a cast iron skillet for a decadent caramelized topping with pineapple and cherries.
Ingredients:
  • 1 (20 ounce) can pineapple rings
  • 0.25 cup water, or as needed
  • 0.5 cup unsalted butter
  • 1 (16.25 ounce) package white cake mix (such as Betty Crocker Super Moist)
  • 0.5 cup vegetable oil
  • 3 large egg whites
  • 1.5 cups brown sugar
  • 7 maraschino cherries
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Measure the drained pineapple in a 1-cup measure. Adjust with water if needed to reach 1 cup. Keep the juice and 7 pineapple rings for the cake, and save any extra for later use.
  • Heat butter in a 10- or 11-inch cast iron skillet over medium-high heat until melted.
  • Combine cake mix, reserved pineapple juice, vegetable oil, and egg whites in a mixing bowl. Beat with an electric mixer on medium speed for 2 minutes while the butter melts.
  • Take the melted butter off the heat and evenly sprinkle brown sugar over it until fully covered. Arrange 6 pineapple rings around the edge of the skillet and one in the center without overlap. Put a maraschino cherry in the middle of each pineapple ring. Pour the cake batter over the pineapples.
  • Bake until a toothpick inserted in the cake comes out clean, about 25-28 minutes in the preheated oven.
  • Take the skillet out of the oven and allow the cake to cool for 10 minutes to prevent sticking.
  • Use an offset spatula to gently loosen the cake from the edges. Place a plate over the skillet, flip the cake onto the plate, and transfer any stuck fruit or glaze back to the cake.

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