Pineapple Upside Down Cake
I’ve never made a Pineapple Upside Down Cake. I’ve seen them before, but never tried one.
Why not try it in a Cast Iron frying pan??
I took a very easy route and bought a cake mix. The recipe calls for a few other things added to it, but it turned out extremely light, moist and let’s just say, I didn’t stop at one piece.
Here we are almost 2 months later, I had 4 newly restored skillets I wanted to try… so I made 4 mini’s, but oops, I totally forgot the pineapple! lol I did make a few additions though, pecans, kraisons and coconut. yum yum yum…
Ingredients
8 pineapple slices in juice (from three 8-oz cans)
Maraschino cherries
1/2 cup butter, melted
1 cup brown sugar
1 box Betty Crocker™ SuperMoist™ yellow cake mix
1 cup pineapple juice (from can of pineapple) You might have to add a bit of water to make one cup.
1/2 cup vegetable oil
3 eggs
Instructions
1
Heat oven to 350°F.
Butter sides of 12" cast iron
Add melted butter to 12-inch cast iron or ovenproof skillet. Sprinkle brown sugar evenly over butter.
2
Arrange 8 pineapple slices in bottom of skillet. Place 1 cherry in center of each whole and half pineapple slice, and anywhere else you want to.
3
In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Carefully pour into skillet over fruit so you don't disturb your masterpiece.
4
Bake approximately 32 minutes or until cake is golden brown and springs back when touched lightly in center.
Cool cake in skillet 5 to 10 minutes. Run knife around edge of cake to loosen. Place heatproof plate upside down over skillet; turn plate and skillet over. Remove skillet. When you slice your cake turn it over on your plate to show the bottom. Serve cake warm.
