Pineapple Upside Down Cake
A semi-homemade version of an old-fashioned pineapple upside down cake!
- 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)
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.
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