Skillet Pineapple Upside-Down Cake

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5 from 5 votes

Skillet Pineapple Upside-Down Cake

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 457kcal

Author Stacey Little

Ingredients

1 cup unsalted butter, divided
1 cup firmly packed light brown sugar
1 (14 to 20-ounce) can pineapple slices in juice (juice reserved)
maraschino cherries
1 (15.25-ounce) box butter or yellow cake mix
3 large eggs

Instructions

Preheat the oven to 325°F. In a well-seasoned, 10.5-inch cast iron skillet, heat 1/2 cup butter and brown sugar on the stovetop over medium heat until butter is melted; stir constantly. Remove from heat and set aside.
Drain pineapple juice into a measuring cup and add enough water to make 1 cup of liquid. Melt the remaining 1/2 cup of butter.
In a large bowl, add the cake mix, eggs, juice mixture, and the melted butter. Use a mixer to mix for about 2 minutes. Set aside.
Place drained pineapple rings and maraschino cherries in the bottom of the skillet on top of the melted butter/sugar mixture. Pour the cake batter over the the pineapple and cherries.
Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for about 5 minutes, then cover the skillet with a serving platter and carefully invert to remove the cake. Serve warm or at room temperature. Store tightly covered in the refrigerator for up to 5 days.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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