Pineapple Upside-Down Cake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Drain canned pineapple into a 1-cup measure. Add water if needed to measure 1 cup. Set aside juice and 9 pineapple rings for the cake. Set any remaining juice and pineapple rings aside for another use.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Melt butter in a 12-inch cast iron skillet over medium-high heat.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'While butter is melting, combine cake mix, reserved 1 cup pineapple juice, vegetable oil, and egg whites in a mixing bowl. Beat with an electric mixer on medium speed for 2 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Remove melted butter from the heat and sprinkle brown sugar evenly over top until all the butter is covered. Arrange 8 pineapple rings around the outer edge of the skillet and place the remaining pineapple ring in the center without overlapping. Place a maraschino cherry into the center of each pineapple ring; pour cake batter on top.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 40 minutes.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Remove from the oven and let cool in the skillet for 10 minutes; don't let the cake cool too much or it will stick to the pan.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Run an offset spatula around the edges to gently loosen cake. Place a plate over the skillet, then flip and carefully turn the warm cake out onto a plate. Transfer any fruit or glaze that sticks in the skillet back to the cake.'}

📊 Nutrition Facts

Per serving (12 servings total)

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