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Pineapple Upside-Down Skillet Cake
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Prep Time:
15 minutes
Total Time:
1 hour 35 minutes
Simplify your pineapple upside-down cake: use yellow cake mix with sweet pineapple slices for a delicious twist on this classic dessert.
Ingredients:
  • 3 tablespoons butter
  • 1/2 cup packed brown sugar
  • 1 can (20 oz) pineapple slices in juice, drained, juice reserved
  • 13 maraschino cherries without stems, drained
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/3 cup vegetable oil
  • 3 eggs
Instructions:
  • Preheat the oven to 350°F. Melt butter in a 12-inch cast-iron or ovenproof nonstick skillet over low heat. Sprinkle brown sugar evenly over the melted butter. Place 7 pineapple slices on the bottom of the skillet. Cut the remaining slices in half and arrange them along the inside edge of the skillet. Finally, place a cherry in the center of each whole and half pineapple slice.
  • Mix the reserved pineapple juice with water to reach 1 cup. In a large bowl, blend cake mix, pineapple juice mixture, oil, and eggs with an electric mixer on medium speed for 2 minutes, remembering to scrape the sides of the bowl. Pour the batter into the skillet over the fruit.
  • Bake until the cake is beautifully golden brown and a toothpick inserted into the center comes out clean, about 30 to 38 minutes.
  • Take the cake out of the oven and allow it to cool for 10 minutes. Run a knife around the edge of the cake to loosen it. Invert a heatproof serving plate over the skillet, then flip the plate and skillet together. Allow the cake to cool for another 30 minutes. Serve the cake warm or at room temperature. Store leftovers in the refrigerator with a loose cover.

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