PINEAPPLE

UPSIDE DOWN CAKE

INGREDIENTS:​

• 2 sticks of butter

• 1 cup light brown sugar

• 15 and 1/4oz can of pineapple slices in juice

• 1 small jar of maraschino cherries

• 15 and 1/4 oz box of Betty Crocker® Super Moist Butter Cake mix

• 3 eggs

INSTRUCTIONS:​

1. In a well seasoned 15.5" cast-iron skillet, heat 1/2 cup butter and brown sugar over medium heat until butter is melted.

2. Drain pineapple juice into a measuring cup and add enough water to make a cup of liquid. 

3. Add drained pineapple juice to cake mix in a large bowl with eggs and a 1/2 cup of butter. 

4. Mix well and set aside.

5. Place drained pineapple rings and cherries in the bottom of the skillet on top of the melted butter/sugar mixture.

6. Top with cake batter.

7. Preheat recteq® to 325ºF and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

8. Immediately cover pan with a platter and invert.

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