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Skillet Pineapple Upside-Down Cake

Source of Recipe


From "The Southern Bite Cookbook"



List of Ingredients



• 1 cup (2 sticks) butter, divided
  
• 1 cup firmly packed light brown sugar
  
• 1 (20-ounce) can pineapple slices in syrup, juice reserved
  
• 1 (15-1/4-ounce) box butter cake mix
  
• 3 large eggs
  
• 1 (10-ounce) jar maraschino cherries
  






Instructions



1. Preheat the oven to 325°F.
   Add 1/2 cup of butter and the brown sugar to a well-seasoned, medium cast-iron skillet. Place the skillet over medium heat, and stir until the butter is melted. Remove from the heat.
   
   
2. Drain the pineapple juice into a measuring cup, and add enough water to make 1 cup of liquid. Melt the remaining 1/2 cup butter. In a large bowl combine the liquid, cake mix, eggs, and melted butter.
   
   
3. Place the drained pineapple rings in the bottom of the skillet on top of the melted butter and sugar mixture. Add the drained cherries in the center of each pineapple ring and other empty spaces if you wish. Pour the cake batter on top of the pineapple and cherries. Bake 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Immediately cover the pan with a platter and invert to remove the cake from the pan.
   
   Serves 8 to 10