Pineapple Upside-Down Cake
1/2 cup butter
1 cup brown sugar (packed)
1 20 oz can pineapple rings – reserve juice to use in cake batter
maraschino cherries and / or pecan halves
1 yellow cake mix – prepared according to package directions , substitute pineapple juice for liquid
Whipped cream
This recipe makes 2 9″ round cakes, 1 large cast iron skillet cake, or 1 9 x 13 cake. The pineapple cake pictured above is a double batch baked in a large 14″ cake pan.
Preheat oven to 350 degrees
Melt butter in cake pan
Sprinkle brown sugar evenly over butter
Arrange pineapple slices, cherries and nuts in pan
Pour cake batter evenly over pineapple
Bake cake at 350 degrees according to package directions. Small round cakes should take about 40-45 minutes, a large skillet 45-50 minutes.
Remove cake from oven and immediately turn out onto serving plate. Cover pan with plate and hold securely while flipping it over. Carefully replace any loose goodies and extra caramel.
Serve with whipped cream or ice cream.
Lynn 05-04-08
