PINEAPPLE
UPSIDE DOWN CAKE

INGREDIENTS:
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2 sticks of butter
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1 cup light brown sugar
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15 and 1/4oz can of pineapple slices in juice
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1 small jar of maraschino cherries
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15 and 1/4 oz box of Betty Crocker® Super Moist Butter Cake mix
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3 eggs
INSTRUCTIONS:
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In a well seasoned 15.5" cast-iron skillet, heat 1/2 cup butter and brown sugar over medium heat until butter is melted.
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Drain pineapple juice into a measuring cup and add enough water to make a cup of liquid.
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Add drained pineapple juice to cake mix in a large bowl with eggs and a 1/2 cup of butter.
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Mix well and set aside.
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Place drained pineapple rings and cherries in the bottom of the skillet on top of the melted butter/sugar mixture.
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Top with cake batter.
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Preheat recteq® to 325ºF and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
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Immediately cover pan with a platter and invert.
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