Cooking a cake upside-down is, surprisingly, a traditional and age-old baking technique. Cakes used to be baked in cast iron skillets where they were easier to cook when fruits were placed at the bottom.
Pineapple upside-down cake is a classic dessert. Taste the butter and caramel on the cake, with the tangy twist from baked pineapple. Since we don’t make cakes in iron skillets nowadays, there’s no more excuse to pass on this scrumptious treat! Try this easy Pineapple Upside-Down Cake now!
- 1/2 cup butter
- 1 1/2 cups brown suga
- 1 (20 ounce) can sliced pineapple
- 10 maraschino cherries
- 1 (18.25 ounce) package white cake mix
- 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, arrangepineapple 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.