-
-
My review
Pineapple Upside-Down Cake VII
Anne
"This pineapple upside down cake is made in an iron skillet. It's quick, easy and so beautiful."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 5 m servings 360 calsOriginal recipe yields 12 servings (1 -9 or 10 inch round cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring. Prepare the cake mix as directed by the manufacturer, substitute some of the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.
- Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 360 calories; 12.3 g fat; 61.8 g carbohydrates; 2 g protein; 20 mg cholesterol; 346 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 698854 Ratings
-
-
-
-
-
Most helpful positive review
1/21/2003
I took most of the users advice, I used the drained juice in the cake batter and had to add a little water to meet cake mix directions.Also, I used a 11" skillet and it was almost full. My twist...
Most helpful critical review
1/29/2006
I had some problems with this recipe. First off, how big of an iron skillet has everyone got!?! Mine is 9" and I had enough cake batter to make nearly a dozen cupcakes after I'd put what I neede...
Most helpful
Most positive
Least positive
Newest
1/21/2003
I took most of the users advice, I used the drained juice in the cake batter and had to add a little water to meet cake mix directions.Also, I used a 11" skillet and it was almost full. My twist...
3/3/2007
Made this in a 9x13 pan and it came out looking so impressive! My family said it not only looked better than the ones in the bakery...it tasted a million times better! I used a yellow cake mix...
5/22/2002
Yum! I used a Duncan Hines Pineapple Surpreme instead of white cake and subbed the juice for the water and OMG. Make SURE you make it in a cast iron pot. It makes a BEAUTIFUL cake... and it w...
7/26/2002
I do not have an iron skillet, so I made it in a regular 9 by 13 cake pan and it was fantastic.
3/1/2005
Excellent basic recipe. I did not have an iron skillet so I used a 9x13 baking pan. Instead of sliced pineapples I used crushed pineapples then placed cherries on the pineapples. This was the fi...
4/16/2007
I just made this this morning to bring with me to a picnic after an exercise class. (Yes, I know, not the healthiest choice for a dessert!) Each of the ladies took a second helping and asked m...
11/28/2011
Tips: Daub your pineapple dry or you'll have a semi soggy cake. Daub your cherries dry or you'll have red stain on your cake. Substitute ALL (or as much as you have on hand) water for pineapple ...
5/3/2003
Wow...this is GREAT! So easy ! I used a 13 inch Cast Iron skillet, (well seasoned) to prevent sticking. The cake came out about 2 inches thick. I increased butter to 1-1/4 sticks and used all...