Pineapple Upside-Down Cake

Pineapple upside-down cake is a vintage dessert that delights folks of all ages when presented after a meal. This cast iron skillet version is so easy! Melted butter, brown sugar, and fruit form the base of this cake as it bakes in the oven — but once it's done and flipped, it turns into a delicious caramelized topping with cherry-studded pineapple rings. Make it a few days ahead and store it in the refrigerator, or freeze it for up to three months!

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 414 Calories

Ingredients

• ½ cup vegetable oil
• ½ cup unsalted butter
• 1 (20 ounce) can pineapple rings
• 1 ½ cups brown sugar
• ¼ cup water, or as needed
• 3 large egg whites
• 1 (16.25 ounce) package white cake mix (such as Betty Crocker Super Moist)
• 7 maraschino cherries

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Drain canned pineapple into a 1-cup measure. Add water if needed to measure 1 cup. Set aside juice and 7 pineapple rings for the cake. Set any remaining juice and rings aside for another use.

Step 3

Melt butter in a 10- or 11-inch cast iron skillet over medium-high heat.

Step 4

While the butter is melting, combine cake mix, reserved 1 cup pineapple juice, vegetable oil, and egg whites in a mixing bowl. Beat with an electric mixer on medium speed for 2 minutes.

Step 5

Remove melted butter from the heat and sprinkle brown sugar evenly over top until all butter is covered. Arrange 6 pineapple rings around the outer edge of the skillet and the remaining ring in the center without overlapping. Place a maraschino cherry into the center of each pineapple ring. Pour cake batter over the pineapples.

Step 6

Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 25 to 28 minutes.

Step 7

Remove from the oven and let cool in the skillet for 10 minutes; don't let the cake cool too much or it will stick to the pan.

Step 8

Run an offset spatula around the edges to gently loosen cake. Place a plate over the skillet, then flip and carefully turn the warm cake out onto a plate. Transfer any fruit or glaze that sticks in the skillet back to the cake.