Pineapple Upside Down Cake
A classic dessert featuring caramelized pineapple rings and cherries baked into a moist white cake, then inverted for a beautiful presentation.
Servings: 12 servings
Equipment
- Oven
- 12-inch cast iron skillet
- Mixing bowl
- Electric mixer
- Toothpick
- Offset spatula
- Plate
Ingredients
Main Ingredients
- 1 (20 ounce) can pineapple rings drained
- 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
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and gather all necessary ingredients.
- Drain the canned pineapple, reserving 1 cup of juice (add water if needed), and set aside 9 pineapple rings.
- Melt ½ cup unsalted butter in a 12-inch cast iron skillet over medium-high heat.
Mixing the Batter
- In a mixing bowl, combine the cake mix, the reserved 1 cup of pineapple juice, vegetable oil, and egg whites, then beat with an electric mixer on medium speed for 2 minutes.
Assembly & Baking
- Remove the melted butter from the heat, sprinkle brown sugar evenly over it, then arrange 8 pineapple rings around the skillet's edge and one in the center. Place a maraschino cherry in each pineapple ring, then pour the cake batter over everything.
- Bake in the preheated oven for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
Cooling & Serving
- Remove the skillet from the oven and let the cake cool in the pan for exactly 10 minutes to prevent sticking.
- Run an offset spatula around the edges to loosen the cake, place a plate over the skillet, and carefully flip the warm cake onto the plate. Transfer any fruit or glaze remaining in the skillet back onto your cake.
Notes
Ensure not to let the cake cool for too long in the pan, as it may stick. After flipping, gently transfer any fruit or glaze left in the skillet back onto the cake for a perfect finish.