Pineapple Upside Down Cake
Ingredients:
- 3 tablespoons butter
- 1 cup brown sugar
- 1 can sliced pineapples (reserve the juice)
- Maraschino cherries
- 1 box Duncan Hines Pineapple Cake mix
Instructions:
- Melt 3 tablespoons of butter in a cast iron skillet. Once melted, turn off the heat.
- Sprinkle a cup of brown sugar on top of the melted butter.
- Drain a can of sliced pineapples, reserving the juice to use when mixing up the cake batter.
- Arrange 7 pineapple slices in the skillet on top of the melted butter and brown sugar. Cut the remaining slices in half and arrange them on the sides of the skillet.
- Place a maraschino cherry in the center of each pineapple slice.
- Pour the cake batter on top of the pineapples and cherries. (I cheat and use a box of Duncan Hines Pineapple Cake mix for my batter, using the reserved pineapple juice and however much water is needed to make a cup when mixing the cake mix together.)
- Bake at 350°F for 35-38 minutes.
- Let cool for at least 10 minutes. Run a knife around the edges to loosen from the skillet.
- Place a plate on top of the skillet and flip the skillet over so that the bottom of the cake (with the pineapples) is now on top.
