Pineapple Up-side Down Cake
Susan Elaine Graves
- 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
In large bowl fix cake mix as directed, using pineapple juice mixed with cherries juice as a substitute for 1/2 the liquid.
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.
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.
Using a table knife go around the inside of skillet to loosen. Place your cake plate over skillet and invert onto plate.