Pineapple Upside-Down Cake
Upside-down or right-side-up, here's a cake that's perfect at any angle.
- ½ cup butter
- 1 ½ cups brown sugar
- 1 20 ounce can sliced pineapple
- 10 cherries maraschino cherries
- 1 18.25 ounce package white cake mix
In an iron skillet over medium-high heat, melt the butter. When the butter's melted, take the skillet off the heat and sprinkle the brown sugar evenly to cover the butter.
Arrange the pineapple slices in the pan in a single layer, topping the center of each ring with a cherry. Follow the directions on the cake mix box to prepare the batter while subbing in some pineapple juice for some of the directions' liquid components. Pour the cake batter over the pineapple layer.
Bake the cake according to the mix directions. Let it cool for 10 minutes, then carefully turn out onto a plate. Flip the cake right after 10 minutes pass; if you leave it too long, it could get stuck.