Pineapple Upside Down Cake

 Cast Iron Skillet : Pineapple Upside Down Cake 

Our pineapple upside-down cake is made the traditional way in a skillet for a gorgeous golden hue, but we've simplified the recipe, using yellow cake mix topped with sunny pineapple slices.

• 12pineapple slices in juice (from three 8-oz cans)
• 16maraschino cherries
• 3tablespoons butter, melted
• 1/2cup packed brown sugar
• 1box Betty Crocker™ Super Moist™ yellow cake mix
• 1cup pineapple juice (from can of pineapple)
• 1/2cup vegetable oil
• 3eggs

• Directions: 

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