Ingredients

The following ingredients have 8 Servings
  • 15 oz package yellow cake mix (I used Betty Crocker, but you can use any kind you like)
  • 3 large eggs (or number specified in the cake mix directions)
  • 1/2 cup vegetable oil (or the amount specified in the cake mix directions)
  • 1 cup pineapple juice (or the amount specified for water in the cake mix directions)
  • 1 cup light brown sugar
  • 1/2 cup unsalted butter
  • 20 oz pineapple slices packed in pineapple juice (can)
  • 8 maraschino cherries

Instruction

  • Preheat oven to 350 degrees F.
  • Drain the can of pineapple and save the juice to add to the cake mix. If the amount of juice doesn't equal 1 cup or the amount specified in the cake mix directions, add water to make amount called for.
  • Follow the directions on the cake mix box to make the batter, substitute pineapple juice for the water. Set aside.
  • Melt butter in a cast iron skillet or 10-inch cake pan over medium-low heat on the stove.
  • Sprinkle brown sugar evenly over the melted butter in the skillet and stir continuously until the sugar melts. This should take just a minute or so.
  • Remove the skillet from the heat and evenly space the pineapple slices around the bottom of the skillet over the butter and sugar mixture. Add a cherry to the center of each pineapple slice. (Optionally, you can wait to add the cherries until the cake is done to ensure they stay put, which is what I do.)
  • Carefully pour the cake batter on top of the pineapple, sugar and butter mixture and spread out evenly. If you use a cast iron skillet leave at least 1/2 inch at the top for the cake to rise, you will have a little less than 1 cup of batter left over.)
  • Place the skillet in the oven and bake as directed on the cake mix box.
  • As soon as the cake is done, place a plate over the top of the skillet and carefully turn it upside down. Remove the pan. Voila, Pineapple Upside-Down Cake!