1 package yellow cake mix
2 large eggs (or 3 small)
1 – 20-oz. can pineapple slices, save liquid
3/4 stick margarine
6 tablespoons brown sugar (more if needed)
1 jar Marachino cherries — (red)

Using a large cast-iron skillet, melt margarine on top of stove. Add brown sugar, spreading evenly with a fork until it is a “slushy” mixture about 1/4-inch deep. Place pineapple slices and cherries on top of the brown sugar “slush.” Do not follow cake mix package instructions. Instead, use electric mixer to mix the cake mix, 2 eggs and all the reserved pineapple juice. Mix well. The batter will be thick, heavy and fluffy. Spread around on top of the pineapple mixture in the skillet. Bake in 350F oven for approximately 25 minutes, or until done.

Using heavy hot pads or mitts, remove cake from oven. Loosen cake at edges by running a knife around the edge of the skillet. While the cake is still hot in skillet, carefully place large plate on top of skillet and quickly turn over to dump cake from skillet to plate. Let cool. Keep covered after cake has cooled.

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Baby Shower Cakes – Pineapple Upside Down Cake