Skillet Pineapple Cake

 

This has to be the best cake I have had in well… since the last time my friend Carole made it! I finally wrangled the recipe away from her and you can bet this will be on our table often as we all love it!

Ingredients:
Yellow Cake Mix (eggs and oil as per package)
Large can 20 oz. Pineapple Rings (slices)
Large jar cherries (pull stems and rinse)
3/4 stick butter
1 cup packed brown sugar

Directions:

• Preheat oven to 350
• Slice butter and place in large Cast Iron Skillet along with brown sugar – place in oven to melt
• Drain pineapple rings – save juice
• In a large bowl combine yellow cake mix, eggs and oil as per package – use pineapple juice in place of water on package
• Once butter and brown sugar have melted, stir to mix evenly in pan (IT IS HOT!!)
• Place pineapple rings in skillet so they are touching – cut some in half to fit into pan if needed
• Place cherries inside and in between pineapple rings
• Slowly and carefully pour the cake mixture over the pineapple/cherry layer careful not to disturb them
• Bake for 40 minutes and then start checking every 5 minutes with toothpick until done (if cake starts to get too brown – spray a sheet of foil with non stick spray and place on top of cake)
• Remove from oven (It is HOT and HEAVY)
• CAREFULLY flip onto serving pan – watch for remaining juice in bottom of skillet

Note: I flip my cake onto a cookie sheet first and then when cooled I move it to a serving tray or platter. No real reason other than the skillet is so hot and heavy it is easier for me to use a cookie sheet and just flip entire thing over. Moving it to the platter takes three hands so ask for help!