Easy and Beautiful Skillet Pineapple Upside Down Cake Mix Recipe

Pineapple Upside Down Cake

When I’m having company for dinner, or I’m supposed to take a dessert to a potluck dinner I want to make something that will make people say “Wow,” without being stuck in the kitchen all day or worrying that what I make won’t turn out like it should. I have several desserts that I make for different occasions, but my “go-to” creation is Pineapple Upside Down Cake. Before I tried making it for the first time I didn’t think it would be this easy to make, but I was very impressed by this Pineapple Upside Down Cake recipe.

The recipe that I use is from the Ludlow Porch “Fat White Guys Cookbook.” It calls for using a cast iron skillet, which I HIGHLY recommend; however, if you do not have one I think it could probably be made in a Pyrex dish by simply microwaving the butter to melt it instead of cooking it on the stove. I have never tried the Pyrex method myself though.

This is not a health food by any means, but this is one of the tastiest cakes I make and comes out beautifully every time. This is truly an easy Pineapple Upside Down Cake Recipe.

Ingredients

  • 1 boxed yellow cake mix (and what it calls for to make it on the box, generally eggs and margarine)
  • 1 large can pineapple rings
  • Jar of maraschino cherries
  • 1 stick of butter or margarine
  • ½ cup of brown sugar

Preheat your oven to the temperature the cake mix calls for. In a large bowl dump cake mix and all ingredients that it calls for to make a standard yellow cake, except substitute juice from the can of pineapple for any water. This will give the cake itself a great pineapple flavor. Mix well, I prefer to use a hand mixer.

Next, melt your butter in a large cast iron skillet on top of the stove. Yes, this will look like a lot of butter. After butter is melted remove from heat and dump in brown sugar. Swirl around and coat sides of pan well with sugar and butter mixture.

Place full pineapple rings in bottom of skillet then use half rings on gaps around the edges of the pan. In each hole place a maraschino cherry.

Slowly pour mixed cake batter on pineapple rings. Do not use all of the batter or your cake will rise too high. Just cover rings and fill around halfway up pan.

Bake directly in oven for 25 – 35 minutes. Just keep an eye on it, it seems to vary quite a bit. You want the top a nice golden brown and a toothpick inserted in the middle to come out clean.

When the cake is ready take the skillet out of the oven, place a large serving platter on top of the pan and hold it down while flipping the skillet over.

I have NEVER had this cake stick. It generally slides out nicely right on the platter; the recipe says that if it sticks just remove the stuck pineapple and place back on the cake, but I have made this recipe dozens of times and never had an incident.

That’s it! It makes a beautiful, impressive dessert and is quite easy to make. Hope you enjoy Ludlow Porch’s Pineapple Upside Down Cake recipe as much as I have.

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