Pineapple Upside-Down Skillet Cake

Pineapple Upside-Down Skillet Cake

Blogger Angie McGowan of Eclectic Recipes shares a pineapple upside-down cake baked in a skillet.

Prep Time

15

Minutes

Total Time

50

Minutes

Makes

24

servings

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.
Makes 24 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For a fun twist, add pecans or walnuts in between the pineapple slices.
This recipe can also be made with pineapple chunks.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.