Pineapple Upside-Down Cake VII

Pineapple Upside-Down Cake VII

572

"This pineapple upside down cake is made in an iron skillet. It's quick, easy and so beautiful."

Ingredients

1 h 5 m {{adjustedServings}} servings 360 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 61.8g
  • 20%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring. Prepare the cake mix as directed by the manufacturer, substitute some of the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.
  2. Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

572
  1. 708 Ratings

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I took most of the users advice, I used the drained juice in the cake batter and had to add a little water to meet cake mix directions.Also, I used a 11" skillet and it was almost full. My twist...

Made this in a 9x13 pan and it came out looking so impressive! My family said it not only looked better than the ones in the bakery...it tasted a million times better! I used a yellow cake mix...

Yum! I used a Duncan Hines Pineapple Surpreme instead of white cake and subbed the juice for the water and OMG. Make SURE you make it in a cast iron pot. It makes a BEAUTIFUL cake... and it w...