Skillet Pineapple Upside-Down Cake
By Yankee Magazine|Jan 24 2007|
Betty Crocker Recipe
My husband loved this cake and it is so pretty on the serving platter.
Yield
9 servings
Ingredients
1/4 cup butter or margarine
1/2 cup brown sugar (packed)
1 can (8 1/2 oz) pinepapple slices, draind and cut into halves
marachino cherries
pecan halves
1 package Betty Crocker yellow cake mix
Instructions
Heat oven to 350 degrees. Melt butter over low heat in layer pan 9×1 1/2 inches. Sprinkle brown sugar evenly over butter. Arrange pineapple halves, cherries and pecans over sugar mixture.
Prepare cake mix as directed on package. Pour half the batter** (about 2 1/2 cups) evenly over fruit in pan. Bake 35 to 45 minutes or til wooden pick inserted in center comes out clean. Invert at once onto serving plate. Leave the pan over cake for a few minutes. Serve warm plain or with whipped cream.
**Bake remaining batter in 8 or 9 inch pan as directed on package. Use as desired or freeze.
Apricot Upside-down cake: Use 1 can (17 oz) apricot halves, drained, for the pineapple.
Peach Upside-down cake: Use 1 can (17 oz) sliced peaches, drained, for the pineapple
