Pineapple Upside Down Cake
A semi-homemade version of an old-fashioned pineapple upside down cake!
Servings 10
Calories 598kcal
Ingredients
- 3 cups light brown sugar
- 3/4 cups butter (1.5 sticks)
- 1 box pineapple (or vanilla) cake mix
- 1 cup water
- 3 large eggs (room temperature)
- 1/3 cup vegetable oil
- 1 can pineapple slices
- 7-10 maraschino cherries (for garnish)
Instructions
- Preheat oven to 350 degrees F.
- Spray a standard (10”) cast iron skillet with non-stick cooking spray. Place on a medium-high stovetop.
- Add butter and brown sugar. Cook until fully melted and bubbling.
- Arrange the pineapple slices evenly over the top of the sugar (about 7 slices).
- Using an electric or hand mixer, combine cake mix, water, eggs, and oil.
- Pour cake batter over the pineapple slices.
- Transfer cast iron skillet to oven and bake for about 30 minutes.
- Remove from oven and allow to rest for 5 minutes.
- Carefully flip the cake onto a large plate or cake stand, and add a maraschino cherry to the center of each pineapple ring.
Nutrition
Calories: 598kcal | Carbohydrates: 109g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 92mg | Sodium: 521mg | Potassium: 151mg | Sugar: 88g | Vitamin A: 505IU | Vitamin C: 0.5mg | Calcium: 183mg | Iron: 1.8mg