From the kitchen of:
Karol Harrison
This is my favorite way
to make a pineapple upside down cake.
Medium size(8) cast iron skillet
3/4of a stick of butter
1/2 cup brown sugar
1 box pineapple cake mix or white cake
mix (I prefer the Betty Crocker Super
Moist Pudding In The Mix Pineapple Cake Mix)
1 can pineapple slices, drained
1 small can crushed pineapple, drained
Maraschino cherries, cut in half
Preheat oven to temperature recommended
on cake mix. Heat butter in skillet just until melted.
Remove from heat. Sprinkle brown sugar evenly over melted
butter. Add pineapple slices (one in middle, and a ring of them
around evenly). Cut cherries in half. Place one half cherry
in center of each pineapple slice. Prepare cake mix as
directed. Last, add drained, crushed pineapple to cake mix.
Mix well. Pour cake batter into skillet. Bake in oven for
time recommended on mix but to make sure it's done just be sure cake is
set in center (the center is not "jiggly" when you move the
skillet). Remove from oven and place serving dish on top of
skillet and flip cake plate and skillet over. Lift skillet
carefully, be sure pineapples have released from skillet and top of cake
still looks nice.
Enjoy!
