Ingredients for Pineapple Upsidedown Cake Skillet
- 8-10 pineapple rings
- 8-10 maraschino cherries
- 1 stick (1/2 cup) butter
- 1 cup packed light brown sugar
- 15.25 oz box yellow cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1/3 cup water
- dollop of whipped cream
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How to Make Pineapple Upsidedown Cake Skillet
- Preheat your oven to 325°F (160°C).
- Grease a 10-inch cast iron skillet with butter.
- In the skillet, melt 1 stick (1/2 cup) of butter over medium-high heat.
- Once melted and bubbly, remove from heat and stir in 1 cup packed light brown sugar until well combined.
- Arrange 8-10 pineapple rings evenly in the skillet over the brown sugar mixture. Place a maraschino cherry in the center of each pineapple ring.
- In a large bowl, prepare the cake batter according to the instructions on a 15.25 oz box of your favorite yellow cake mix (This typically includes adding 3 large eggs, 1/3 cup vegetable oil, and 1/3 cup water).
- Pour the cake batter evenly over the pineapple and cherries in the skillet.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the skillet for 10-15 minutes before inverting it onto a serving plate.
- Carefully flip the cake by placing a serving plate upside down onto the skillet. Hold both firmly and invert them together. Gently lift the skillet to remove the cake.
- Allow the cake to cool completely (at least 2-3 hours) before serving. Garnish with a dollop of whipped cream and enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
206g
Fat
43g
Carbs
24g
