Pineapple Upside Down Cake (in a cast-iron skillet)
1/2 cbutter or margarine
1 cbrown sugar, packed
1 can(s)pineapple slices, drain with juice reserved (20 oz. can)
1 can(s)pineapple juice (6 oz. can)
·maraschino cherries, drained
1/2 cchopped pecans
1 boxyellow cake mix
1/3 cvegetable oil
How to Make Pineapple Upside Down Cake (in a cast-iron skillet)
- pre-heat oven to 350*.
- Melt butter in cast-iron skillet over low heat. Remove from heat and stir in sugar. Arrange pineapple slices over sugar mixture. Place cherries in center of each pineapple slice. Sprinkle with nuts.
- Add reserved pineapple juice and 6 oz. can of pineapple juice together to make 1 1/3 cups juice (If not enough, add water). Pour into large mixing bowl. Add cake mix, eggs and oil. Beat at medium speed until well mixed. Pour over fruit in skillet.
- Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Remove from oven and let cool for 5 minutes. Carefully loosen edge of cake with knife. Invert onto serving plate.