Pineapple Upside-Down Skillet Cake

Name: Pineapple Upside-Down Skillet Cake
Prep time: 15 min
Total time: 50 min
Ingredients: 12 pineapple slices in juice (from three 8-oz cans); 16 maraschino cherries; 3 tablespoons butter, melted; 1/2 cup packed brown sugar; 1 box Betty Crocker™ Super Moist™ yellow cake mix; 1 cup pineapple juice (from can of pineapple); 1/2 cup vegetable oil; 3 eggs

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www.bettycrocker.com

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Prep Time: 15 minutes

Total: 50 minutes

Servings: 24

Cost: $1.06 /serving

Author : Angie McGowan

Ingredients

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12 pineapple slices in juice (from three 8-oz cans)16 maraschino cherries3 tablespoons butter, melted1/2 cup packed brown sugar1 box Betty Crocker™ Super Moist™ yellow cake mix1 cup pineapple juice (from can of pineapple)1/2 cup vegetable oil3 eggs

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Instructions

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Step 1

Heat oven to 350°F. Add melted butter to 12-inch cast iron or ovenproof skillet. Sprinkle brown sugar evenly over butter. Arrange 8 pineapple slices in bottom of skillet. Cut remaining slices in half; arrange around inside edge of skillet. Place 1 cherry in center of each whole and half pineapple slice.

Step 2

In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into skillet over fruit.

Step 3

Bake 40 to 45 minutes or until cake is golden brown and springs back when touched lightly in center.

Step 4

Cool cake in skillet 5 to 10 minutes. Run knife around edge of cake to loosen. Place heatproof plate upside down over skillet; turn plate and skillet over. Remove skillet. Serve cake warm.