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Pineapple Upside-down Cake
This retro cake never seems to go out of style! Canned, unsweetened pineapple makes this cake super-easy, but fresh pineapple makes it a standout. We update the recipe by forgoing overly sweet, artificial ingredient-laden Maraschino cherries, but if fresh cherries happen to be in season, pit some a fit them into the center of each ring for a real treat.
3 tablespoons unsalted butter
¼ cup brown sugar
Pinch of salt
1 (20-ounce) can unsweetened sliced pineapple, drained, juice reserved
1 box yellow cake mix, plus ingredients listed on box
Drain off the pineapple juice into a measuring cup and add enough water to equal the mount of water listed on the cake mix box; set the juice mixture aside.
Melt the butter in the 11.5-inch 360 by Americraft skillet over medium heat. Add the brown sugar and salt and cook, stirring occasionally, until dissolved.
Reduce the heat to medium-low. Arrange the pineapple rings on top of the sugar and cook, shaking the pan occasionally, until the sugar is bubbly and beginning to caramelize.
Meanwhile mix the cake mix according to the instructions on the box using the reserved juice mixture in place of the water.
Pour the batter evenly over the pineapple. Reduce the heat to low.
Cover and cook over low heat until the edges are cooked and the center is set, 30 to 60 minutes. (You will need to touch the cake gently with your fingers. It may feel slightly undercooked in the middle, but it shouldn’t be goopy.) Replace the cover and move the pan off-heat. Allow to stand for 5 min.
Uncover and let stand for about 5 minutes until the surface of the cake is dry.
Immediately place a large plate or serving platter over the skillet and invert the cake. Leave the pan inverted on the plate down for a few seconds before lifting to allow the pineapple to come away from the bottom of the pan. Serve warm or cool completely.