"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cast Iron Skillet Pineapple Upside Down Cake Recipe

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This recipe for Cast Iron Skillet Pineapple Upside Down Cake, by , is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mark DiCortasso

Category:
Category:

Ingredients:  
Ingredients:  
12 pineapple slices in juice (from three 8-oz cans)
16 maraschino cherries
3 tablespoons butter, melted SAVE $
1/2 cup packed brown sugar
1 box Betty Crocker™ Super Moist™ white (preferred) or yellow cake mix
1 cup pineapple juice (from can of pineapple)
1/2 cup vegetable oil
3 eggs

Directions:
Directions:
Heat oven to 350°F. Add melted butter to 12-inch cast iron or ovenproof skillet. Sprinkle brown sugar evenly over butter. Arrange 8 pineapple slices in bottom of skillet. Cut remaining slices in half; arrange around inside edge of skillet. Place 1 cherry in center of each whole and half pineapple slice.
In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into skillet over fruit.
Bake 40 to 45 minutes or until cake is golden brown and springs back when touched lightly in center.
Cool cake in skillet 5 to 10 minutes. Run knife around edge of cake to loosen. Place heatproof plate upside down over skillet; turn plate and skillet over. Remove skillet. Serve cake warm.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Mark gave me this recipe along with the best ever cast iron skillet to make this dessert in. This is almost a foolproof recipe and turns out great every time I've made it. Who doesn't like pineapple upside-down cake?

 

 

 

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