Cast Iron Pineapple Upside-Down Cake
Recipe type: Dessert
A traditional pineapple upside down cake recipe baked in a 12" cast iron skillet.
- 12+ pineapple slices in juice (from three 8-oz cans) (reserve juice)
- 16+ maraschino cherries
- 3 tablespoons butter or coconut oil, melted
- ½ cup packed brown sugar
- 1 box Betty Crocker® SuperMoist® yellow cake mix
- 1 cup pineapple juice (from can of pineapple)
- ½ cup vegetable oil
- 3 eggs
- Preheat oven to 350.
- Heat 12" cast iron skillet on stovetop over medium heat. Melt butter and coat bottom of pan. Remove from heat.
- Sprinkle brown sugar evenly over melted butter.
- Layer whole pineapple slices over bottom of pan. Line walls of pan with ½ slices. Place a cherry in the center of each ring and half-ring.
- To mix batter, do NOT follow instructions on box. Instead, combine cake mix, pineapple juice, oil, and eggs in a large bowl. Mix with hand mixer until moistened, then beat for two minutes until smooth.
- Pour batter carefully over fruit.
- Bake 40-45 minutes or until cake is golden brown and springs back when touched lightly in center. A toothpick inserted between fruit and into cake should come out clean
- Remove from oven and let cool ten minutes. Run a knife around perimeter of cake to loosen. Place a cake platter upside down over skillet. Place a cutting board over plate, then carefully turn everything over. Remove skillet. If needed, replace displaced fruit.
- Tip: Have extra fruit on hand so you can adjust placement based on the size of the rings.