Ingredients:

  • 1/2 cup unsalted butter, melted
  • 1/2 cup light brown sugar, packed
  • 1 can (20 oz) pineapple rings, drained
  • 12 maraschino cherries
  • 1 box (15.25 oz) yellow or white cake mix
  • 1 cup reserved pineapple juice
  • 1/3 cup vegetable oil
  • 3 large eggs

Instructions:

  1. Pour the melted butter into the bottom of a 9-inch cast iron skillet or round cake pan and tilt to coat evenly.
  2. Sprinkle the brown sugar over the butter in an even layer.
  3. Arrange the pineapple rings on top of the sugar, placing one maraschino cherry in the center of each ring.
  4. In a large mixing bowl, combine the cake mix, reserved pineapple juice, vegetable oil, and eggs.
  5. Use an electric mixer on medium speed for 2-3 minutes until the batter is smooth and glossy, using a rubber spatula to fold in any remaining flour pockets.
  6. Pour the batter slowly over the fruit, spreading it evenly to the edges with a spatula.
  7. Bake until a toothpick inserted in the center comes out clean and the edges smell like toasted sugar.
  8. Let the cake cool in the pan for exactly 10 minutes.
  9. Run a knife around the edge and invert the cake onto a serving plate in one confident motion.