Recipe of the Day (#ROTD)
A Kendall Oberto Recipe
Skillet Pineapple Upside-Down Cake
Adapted from a recipe from The Cake Mix Doctor by Anne Barn, this recipe like all in the book uses the shortcut of boxed cake mix as its foundation. Super easy and showy, it’s a hit without much work.
1/2 cup butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup dark rum
1 can pineapple slices
15-20 maraschino cherries
1 package butter recipe cake mix
8 tablespoons butter melted
1 1/2 cups milk
2 large eggs
4 teaspoons fresh lemon juice
2 teaspoons vanilla extract
Place rack in the center of the oven and preheat to 350.
Prepare the topping by placing butter in 12 inch cast-iron skillet and heat over low heat until melted. With a fork, stir in brown sugar, cinnamon and rum, let cook for a couple moments to combine. Spread the mixture evenly in the bottom of the skillet. Turn off heat.
Arrange whole pineapple slices starting in the center then moving around the pan. Cut remaining slices in half to fill in area around outside of pan. Place a cherry in the center of each pineapple slice.
Make the cake mix by placing the cake mix, melted butter, eggs, milk, lemon juice and vanilla in a large bowl. Blend with an electric mixer on low for 1 minute. Scrape down sides and increase mixer to medium and beat 2 more minutes until creamy and smooth. Pour batter on top of pineapple and place skillet in the oven.
Bake the cake until it rises high and springs back when lightly pressed with finger, 43-47 min. Remove from oven and run a sharp knife around the edge. Invert onto a serving platter and let the skillet rest until cake releases.
Lift off skillet. Cake is best served warm with vanilla ice cream or whipped cream, or both!
As Anne instructs, feel free to use whatever fruit you have on hand. The original featured bananas (delicious) but I can imagine others like peaches or pears would be great too.