Pineapple Upside-Down Cake
A Pineapple Upside-Down Cake is a layered cake that is baked in a cast
iron skillet. After baking it is turned out (right-side up) onto a plate.
The layers consist of a yellow cake made with some pineapple juice, topped
with brown sugar and butter and pineapple rings with maraschino cherries.
1/2- cup butter (1-cube, 1/4-lb)
1-1/2 cup brown sugar
1 (20 ounce) can sliced pineapple rings - reserve liquid
7 to 10 maraschino cherries - without stems
1 (18.25 ounce) package yellow cake mix
3 eggs
1-1/3 cup water / pineapple juice from above can
1/3 cup cooking oil
Preheat oven to 350 F. In an 11-inch cast iron skillet on the stove-top,
over medium high heat, melt 1/4-pound of butter. Remove from heat.
Sprinkle 1-1/2 cup of brown sugar evenly to cover melted butter. If
needed, even out layer of brown sugar with a fork. Arrange pineapple
rings around the bottom of the skillet, on top of the brown sugar, one
layer deep. You will probably end up with six pineapple rings around the
edge of the skillet and one in the middle. Reserve pineapple juice from
can.
Place a maraschino cherry in the center hole of each pineapple ring. In a
2- cup measuring cup , mix pineapple juice from can with enough cold water
to make 1-1/3- cup of liquid. In a large mixing bowl, mix at low speed
until moistened, 1 (18.25-oz) box of yellow cake mix, 3 eggs, 1-1/3 cup of
water/pineapple juice and 1/3- cup of cooking oil. When cake mix
ingredients are moistened, mix on medium speed for 2- minutes. Pour the
yellow cake mix batter over the pineapple/cherry layer in skillet. Place
skillet in oven, on center rack, and bake for 45-55-minutes or until a
cake tester inserted in the center of cake comes out clean. Remove from
oven, place a plate over skillet and carefully turn cake out onto the
plate immediately. If you wait until later to turn out cake, the brown
sugar layer will stick in the skillet.
Rusty
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