Pineapple Up-side Down Cake
Susan Elaine Graves
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- 1 12 inch iron skillet
- 2 cans crushed pineapple-drained completely reserve the juice
- 1 jar maraschino cherries chopped
- 1 box yellow cake mix
- 3/4 cup brown sugar
- 1 tablespoon margarine
1Pre-heat oven 350º
In large bowl fix cake mix as directed, using pineapple juice mixed with cherries juice as a substitute for 1/2 the liquid.
2In iron skillet melt the margarine.
Stir in brown sugar and mix to coat.
Make sure it covers the bottom of the skillet and does not burn. Take off heat.
Spoon in pineapple and cover with cherries.
3Pour the cake mix carefully over the skillet mixture. Bubbles will form.
Tap several times on counter or cutting board to get air out. Bubbles will disappear.
Place in Pre-heated oven in middle of rack.
Bake 350º 45-50 minutes Until tooth pick comes out clean. And it is golden brown on top.
4Let stand 5 minutes after taking out of oven.
Using a table knife go around the inside of skillet to loosen. Place your cake plate over skillet and invert onto plate.