Skillet Pineapple Upside-down Cake

My mom gave me a cast iron skillet for Christmas and I was so excited to look up new recipes. I was surprised to find that there are a lot of dessert recipes that can be made in a skillet. I think the skillet helps cakes get a nice crust, which works especially well for this pineapple upside-down cake. This cake is not only simple to make and tasty, it’s very pretty!

Ingredients

1/2 cup butter
1 1/2 cups brown sugar
1 (20 ounce) can sliced pineapple
10 maraschino cherries
1 (18.25 ounce) package white cake mix (I used Duncan Hines)

Directions

1. 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.
2. Arrange pineapple rings around the bottom of the pan in a single layer. Place a maraschino cherry into the center of each pineapple ring.
3. Prepare the cake mix as directed (you’ll need eggs and oil. I recommend substituting apple sauce for the oil). Substitute the pineapple juice for some of the liquid (water) in the directions.
4. Pour the batter over the pineapple layer. You will probably have some leftover batter.
2. Bake as directed by the cake mix directions. You may need extra time; mine took about an hour instead of 35 minutes. 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.

From AllRecipes