Ingredients
- 1/2 cup butter
- 1 1/2 cups brown sugar
- 1 can sliced pineapple
- 1 package white cake mix

Directions:

1. Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter.

2. Arrange pineapple rings around the bottom of the pan, one layer deep.

3. Prepare the cake mix as directed by the manufacturer, substitute some of the pineapple juice for some of the liquid in the directions.

4. Pour the batter over the pineapple layer. (You can place another layer of pineapples in between the batter if you have extra)

5. Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.

Notes: We didn't have an iron skillet. We just melted the butter and poured it into an oven safe pan. Next time, we will make with cherries for aesthetics.

Adapted from: All Recipes Pineapple Upside-Down Cake VII Read more...