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Pineapple Upside-Down Skillet Cake

Prep 15 min
Total 50 min
Servings 24

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. MORE + LESS -

Angie McGowan

June 4, 2012

Ingredients

pineapple slices in juice (from three 8-oz cans)

maraschino cherries

tablespoons butter, melted

1/2

cup packed brown sugar

box Betty Crocker™ SuperMoist™ yellow cake mix

cup pineapple juice (from can of pineapple)

1/2

cup vegetable oil

eggs

Steps

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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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 170
Calories from Fat: 70

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 2g 11% Trans Fat 0g
Cholesterol: 25mg; 9%
Sodium: 150mg; 6%
Potassium: 60mg; 2%
Total Carbohydrate: 24g; 8%
Dietary Fiber 0g 0% Sugars 17g
Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 2%; 2%
Calcium: 4%; 4%
Iron: 2%; 2%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;