Here's a fun little classic cake you can put together in no time. Just start with a mix and add a few additional ingredients. This sunny yellow cake topped with pineapples baked in buttery, brown sugar topping is delicious!
I baked mine in a deep 10" iron skillet. You could use a 13 X 9" pan, or two 9" cake pans. You'll need to adjust the number of pineapple rings if you use a different pan.
Easy Pineapple Upside Down Cake
2/3 cup brown sugar
7 tablespoons butter
1 can (15 to 20 oz.) pineapple rings
Small jar whole maraschino cherries
Moist yellow cake mix, 16 to 18 oz. size, plus eggs and oil called for on package
Preheat oven to 350 degrees. Melt butter in skillet over low to medium heat. Add brown sugar and stir until sugar is melted. Remove from heat.
Drain pineapple rings, reserving juice. In a single layer, arrange as many rings as will fit in the bottom of skillet- I used six. Save remaining rings for another use. Place a cherry in the center of each ring.
Prepare cake mix according to directions, except use reserved pineapple juice instead of water called for in recipe. If you don't have enough pineapple juice, make up the difference with water. Carefully pour batter over pineapple rings. Bake according to directions on cake mix.
When done, let cool on a wire rack for 5 minutes. Place cake plate over top of skillet and flip cake out onto serving plate.
This cake may have been taken to some of these great parties!