Pineapple Upside-Down Cake Recipe

Ingredients

• 1 (20 ounce) can pineapple rings
• 0.25 cup water, or as needed
• 0.5 cup unsalted butter
• 1 (16.25 ounce) package white cake mix (such as Betty Crocker Super Moist)
• 0.5 cup vegetable oil
• 3 large egg whites
• 1.5 cups brown sugar
• 7 maraschino cherries

Instructions

1. Preheat oven to 350°F (175°C) and gather all ingredients for the pineapple upside-down cake.
2. Drain canned pineapple, reserving 1 cup of juice. Add water if needed to reach 1 cup. Set aside the juice and 9 pineapple rings for the cake. Reserve remaining juice and pineapple rings for another use.
3. Melt butter in a 12-inch cast iron skillet over medium-high heat until fully melted.
4. In a mixing bowl, combine cake mix, reserved pineapple juice (1 cup), vegetable oil, and egg whites. Beat with an electric mixer on medium speed for 2 minutes until well combined.
5. Remove skillet from heat. Sprinkle brown sugar evenly over the melted butter, covering the entire surface. Arrange 8 pineapple rings around the edge of the skillet and place the remaining ring in the center, ensuring they don't overlap. Place a maraschino cherry in the center of each pineapple ring, then pour cake batter evenly over the topping.
6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 40 minutes.
7. Remove from oven and let the cake cool in the skillet for 10 minutes. Cooling too long will cause the cake to stick.
8. Carefully run an offset spatula around the edges of the skillet to loosen the cake. Place a plate over the skillet, then carefully flip the warm cake onto the plate. Transfer any fruit or glaze that remains in the skillet back onto the cake.

Nutrition

• Calories: 399 kcal
• Fat Content: 18 g
• Fiber Content: 1 g
• Sugar Content: 43 g
• Sodium Content: 280 mg
• Protein Content: 3 g
• Cholesterol Content: 20 mg
• Carbohydrate Content: 59 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g