Pineapple Upside Down Cake is an old southern favorite and it's really not a difficult cake to make. I think the most intimidating part of it is turning it out when it's done. This one is made in an iron skillet and I think the baking in the iron makes the top of it really extra good, because the iron conducts heat so well. However, if you don't have an iron skillet, you can use any skillet with an oven proof handle or a large round baking pan. Here is what you will need:
1/2 cup (1 stick) butter
1 1/2 cups packed brown sugar
1 (20 oz.) can pineapple slices, drained
1 pkg. pineapple cake mix (I used Duncan Hines)
1 (3.4 oz.) pkg. vanilla instant pudding
4 large eggs
1 cup water
1/2 cup oil
1 tsp. vanilla
Preheat oven to 350 degrees.
Melt the butter in a 12 inch cast iron skillet until melted. Sprinkle the brown sugar evenly over the butter.
Arrange the pineapple slices in the skillet. Place a cherry in the middle of each pineapple slice and I added a circle around the center pineapple.
In a large mixing bowl mix combine the cake mix, dry pudding mix, eggs, oil, water and vanilla. Beat with an electric mixer for 2 minutes. Pour over the pineapple and cherries in the skillet and spread evenly. Place in the oven and bake for 1 hour or until a pick inserted in the center comes out clean.
Carefully remove from the oven. Use some heavy oven mitts, because that iron skillet will be screaming hot!
Place a large cake plate over the skillet and then carefully flip the skillet over to release the cake! It will release just like this!
Slice and serve!