Pineapple upside down cake is a classic dessert, and using Betty Crocker cake mix makes it easy and quick to make. Cooking the Pineapple Upside Down Cake in a cast iron skillet helps to caramelize the pineapple, making the cake even more delicious. The trickiest part of this dessert is inverting it onto a place in the final step. Be sure to use good potholders as a cast iron skillet get very hot.

• 1/2 ripe pineapple, peeled and cut into rings
• 1/4 cup butter
• 3/4 cup light brown sugar
• 6 fresh cherries, halved
• 6 pecan halves
• Betty Crocker yellow cake mix
• Vegetable oil for cake mix
• Water for cake mix
• Eggs for cake mix

1. Preheat the oven to 375 degrees. Place a cast iron skillet on the stove and turn the heat to medium. Put four 1/4 cup of butter in the skillet.
2. Add the brown sugar to the skillet. Stir constantly for two minutes. Put the slices of pineapple down in the pan in a single layer. Cook for an additional two minutes. Flip the pineapple over. Take the skillet off of the stove. Place the pecan halves in the center of the pineapple rings.
3. Mix the Betty Crocker cake mix according to the directions. Pour the batter into the skillet. Cook in the oven for 35 to 40 minutes until a toothpick inserted in the center of the cake comes out clean. When you pull the skillet out of the oven put it on a wire rack to cool for five minutes.
4. Place a plate over the pan and pressing down on the plate flip the pan over. Remove the pan. Put the cherries in the center of the pineapple rings.
5. Serve the cake warm or let it cool to room temperature. It should be refrigerated when you store it since it contains fruit.

Tip: If you don’t have a cast iron skillet, then use a sheet cake pan and bake at 350 degrees for 40 to 45 minutes.

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