Pineapple Upside-Down Skillet Cake

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.

  • Prep Time 15 min
  • Total Time 50 min
  • Servings 24

12
pineapple slices in juice (from three 8-oz cans)
16
maraschino cherries
3
tablespoons butter, melted
1/2
cup packed brown sugar
1
box Betty Crocker™ SuperMoist™ yellow cake mix
1
cup pineapple juice (from can of pineapple)
1/2
cup vegetable oil
3
eggs

  • 1 Heat oven to 350°F. Add melted butter to 12-inch cast iron or ovenproof skillet. Sprinkle brown sugar evenly over butter. Arrange 8 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.
  • 2 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. Pour into skillet over fruit.
  • 3 Bake 40 to 45 minutes or until cake is golden brown and springs back when touched lightly in center.
  • 4 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. Serve cake warm.

Expert Tips

For a fun twist, add pecans or walnuts in between the pineapple slices.

This recipe can also be made with pineapple chunks.