Pineapple Upside Down Cake

This is baked like a traditional upside-down cake in an iron skillet. It's super easy and super versatile. I used a box of Betty Crocker's gluten free yellow cake mix, but you can substitute any yellow cake mix you prefer. Enjoy!


*Note- At one point I used a homemade batter for this cake, but am re-working the recipe. 

1/2 C Earth Balance butter, vegan


One 20-oz can sliced pineapples, 2 tbsp. juice reserved


1/2 brown sugar


maraschino cherries (optional)

Batter:


1 Box Betty Crockers Gluten Free Yellow Cake Mix + all ingredients listed on box

1. Prepare batter as directed on box, adding in the reserved pineapple juice.

2. Melt the butter in a 10-inch iron skillet over medium heat. Swirl to thoroughly coat the skillet.

3. Sprinkle the brown sugar over the butter, making sure it's evenly distributed. Do not stir.

4. As soon as the sugar dissolves. place a layer of pineapple slices over the top. If desired, place cherries in the center of the pineapple slices.

5. Pour the batter evenly over the pineapple slices. Gently spread to even out the surface.

6. Bake the cake 30 - 40 minutes, or as directed on box.

7. Immediately run a knife around the edge of the cake.

8. Place a cake plate upside down on top of the skillet and very carefully invert the skillet so that the cake is turned upside down. The cake should come out pretty easy because of the butter.

9. Allow to cool slightly before cutting with a serrated knife.

10. Enjoy!