Pineapple Upside-Down Cake
This is a moist and easy cake, loved by all generations. Bake in a 10-inch cast iron skillet lined with parchment paper, and use the crushed pineapple or pineapple rings. You can bake this cake earlier in the day, then cover with foil and gently reheat in the oven before serving.
- 2 cans (8 ounces each) crushed pineapple OR 1 can (20 ounces) pineapple rings, packed in juice
- ½ cup (1 stick) unsalted butter
- 1 cup light brown sugar
- 1 package (18.25 ounces) Cake Mix Doctor Simply Yellow mix
- ⅔ light olive oil
- ⅔ cup pineapple juice (reserved from draining pineapple)
- 2 large eggs
- Place rack in the center of oven, and preheat oven to 350 degrees. Line the bottom of a 10-inch cast iron skillet with parchment paper. Set the pan aside.
- Drain the pineapple to yield ⅔ cup juice for the cake and set aside the juice. Scatter the crushed pineapple on the parchment, or arrange the rings or pieces of the rings in a decorative pattern on the parchment. Melt the butter and pour over the pineapple. Sprinkle the brown sugar over the butter. Set the pan aside.
- For the cake, place the cake mix, olive oil, pineapple juice, and eggs in a large bowl and beat on medium speed until smooth, 1 minute. Slowly pour the batter over the pineapple mixture, and smooth the batter gently with a spatula to the edges. Place the pan in the oven.
- Bake the cake until it is golden brown, about 25 to 30 minutes. Remove to a rack and immediately run a sharp knife around the edges. Flip onto a serving plate, remove the parchment, then slice and serve.