I swear I’ve posted this on my blog before. I’m sure of it.
Where it has gone and why I cannot find it are beyond my comprehension. I just don’t understand.
Maybe it’s lost in my unpublished drafts somewhere. Who knows.
I’ve been making this pineapple upside down recipe for at least ten years.
It started with a recipe from The Pampered Chef, and it has morphed into this over the years.
I made it on Easter, when I found inspiration in a box of yellow cake mix and didn’t have enough eggs.
I’ve made it lots, and it has never turned out badly.
My mouth is watering even to think about it. Yum!
A note about the method – This cake is baked in a large skillet. You’ll need one that is oven-safe up to at least 350.
Pineapple Upside Down Cake
Over low heat, melt butter in a very large skillet (at least 10"). Stir in brown sugar until blended. Remove from heat.
Drain pineapple over a bowl. Save the juice for later on. Arrange the pineapple in an even layer over the butter and brown sugar mixture. Sprinkle maraschino cherries over top of the pineapple and chopped nuts over top of the cherries.
Pour the pineapple juice into a measuring cup and add water to the juice to measure 1 1/3 cups.
In a large bowl, whisk together cake mix, pineapple juice, eggs, and oil until smooth and well blended. Pour over the layers in the skillet.
Place entire skillet in the oven and bake for 35-40 minutes or until a cake tester comes out clean.
Allow to cool on a cooling rack or the stove top for 5-10 minutes. Hold a large platter or plate over the skillet. Holding the platter tightly against the skillet, turn the cake over. Slight jiggling may be required, but the cake will fall out onto the platter.
This cake is so good that you can eat it hot or cold, with ice cream or without.
© 2012 – 2018, Tara Ziegmont. All rights reserved.