Desserts
Pineapple Upside-Down Skillet Cake
Description
Our pineapple upside-down cake is made the traditional way in a skillet for a gorgeous golden hue, but we've simplified the recipe, using yellow cake mix topped with sunny pineapple slices.
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
Directions:
- Heat oven to 350°F. In 12-inch cast-iron or ovenproof nonstick skillet, melt butter over low heat, just until melted. Sprinkle brown sugar evenly over butter. Arrange 7 pineapple slices in bottom of skillet. Cut remaining slices in half; arrange around inside edge of skillet. Place 1 cherry in center of each whole and half pineapple slice.
- Add enough water to reserved pineapple juice to measure 1 cup. In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter into skillet over fruit.
- Bake 30 to 38 minutes or until cake is golden brown and toothpick inserted in center comes out clean.
- Remove from oven; cool 10 minutes. Run knife around edge of cake to loosen. Place heatproof serving plate upside down over skillet; turn plate and skillet over. Remove skillet. Cool 30 minutes. Serve cake warm or cool. Store loosely covered in refrigerator.
