Pineapple Upside-Down Skillet Cake
2016-12-23 12:42:26
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Ingredients
- 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
Instructions
- 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.
- 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.
- Bake 40 to 45 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. Serve cake warm.
Adapted from Betty Crocker
Adapted from Betty Crocker
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