Pineapple Upside-Down Cake
This vintage pineapple upside-down cake with a caramelized topping and cherry-studded pineapples is easy to make in a cast iron skillet. A perfect dessert!
Preheat the oven to 350 degrees F (175 degrees C).
Drain canned pineapple into a 1-cup measure.
Add water if needed to measure 1 cup.
Set aside juice and 7 pineapple rings for the cake.
Set any remaining juice and rings aside for another use.
Melt butter in a 10- or 11-inch cast iron skillet over medium-high heat.
While the 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.