Cake

Pineapple Upside-Down Cake

Name: Pineapple Upside-Down Cake
Cuisine: cake
Ingredients: 1 (20 ounce) can pineapple rings; ¼ cup water, or as needed; ½ cup unsalted butter; 1 (15.25 ounce) package white cake mix (such as Betty Crocker Super Moist); ½ cup vegetable oil; 3 large egg whites; 1 ½ cups brown sugar; 9 maraschino cherries

8 ingredients

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Ingredients

1 (20 ounce) can pineapple rings
¼ cup water, or as needed
½ cup unsalted butter
1 (15.25 ounce) package white cake mix (such as Betty Crocker Super Moist)
½ cup vegetable oil
3 large egg whites
1 ½ cups brown sugar
9 maraschino cherries

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Instructions

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
Drain canned pineapple into a 1-cup measure. Add water if needed to measure 1 cup. Set aside juice and 9 pineapple rings for the cake. Set any remaining juice and pineapple rings aside for another use.
Melt butter in a 12-inch cast iron skillet over medium-high heat.
While butter is melting, combine cake mix, reserved 1 cup pineapple juice, vegetable oil, and egg whites in a mixing bowl. Beat with an electric mixer on medium speed for 2 minutes.
Remove melted butter from the heat and sprinkle brown sugar evenly over top until all the butter is covered. Arrange 8 pineapple rings around the outer edge of the skillet and place the remaining pineapple ring in the center without overlapping. Place a maraschino cherry into the center of each pineapple ring; pour cake batter on top.
Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 40 minutes.
Remove from the oven and let cool in the skillet for 10 minutes; don't let the cake cool too much or it will stick to the pan.
Run an offset spatula around the edges to gently loosen cake. Place a plate over the skillet, then flip and carefully turn the warm cake out onto a plate. Transfer any fruit or glaze that sticks in the skillet back to the cake.

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Original recipe: View Original

Pineapple Upside-Down Cake

Ingredients

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