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"The belly rules the mind."--Spanish Proverb

Pineapple Upside-Down Skillet Cake Recipe

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This recipe for Pineapple Upside-Down Skillet Cake is from Ivy's Timeless 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 can sliced pineapple, in juice
3 tbsp. butter, melted
1 box yellow cake mix
1 c. pineapple juice (from can of pineapple slices)
½ c. vegetable oil
3 eggs
½ c. packed light brown sugar
Maraschino cherries
Directions:
Directions:
Heat oven to 350ºF. Add melted butter to 12-inch cast iron skillet. Sprinkle brown sugar evenly over butter. Arrange pineapple slices in bottom of skillet. Cut the remaining slices in half and arrange around the inside edge of the skillet. Place cherry in the 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 pineapples.

Bake 40 - 50 minutes or until cake is golden brown and springs back when touched lightly in center.

Cool cake in skillet 5 - 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 warm. Enjoy this moist yummy cake year round...

 

 

 

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