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Pineapple Upside Down Cake

Serves 8-10

  • 1 Package Yellow Cake Mix, 2 Layer
       or 2 Jiffy Yellow Cake Mixes
  • 2 Eggs
  • Juice from Canned Pineapple
  • 4 Tablespoons Butter (60 ml)
  • 5 Tablespoons Brown Sugar (75 ml)
  • 1 20-Ounce Can Pineapple Slices (600 ml)
  • 8 Maraschino Cherries

11-Inch Skillet and Cover
4-Quart Mixing Bowl

How To Bake

Skillet Method:

  1. In the mixing bowl combine cake mix, eggs, juice from the canned pineapple, plus 2 pineapple rings, chopped. Stir until smooth.
  2. Melt butter in the skillet over medium-low heat. Add brown sugar to the melted butter and mix until it dissolves. Place pineapple rings in the sugar and butter mixture. Place a cherry in the center of each pineapple ring.
  3. Pour batter into skillet over pineapple slices. Cover. Continue cooking over medium-low heat until cover is hot to the touch. Reduce heat to low and cook for 20 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  4. Remove skillet from heat, remove cover and allow cake to cool. After 10 minutes run a knife around the edge of the cake and turn cake onto a large plate.

Suggestion:
When using a cake mix you can add extra real vanilla to offset the artificial vanilla taste. Serve this cake with ice cream or whipped cream.