A quick pineapple upside down cake made in a cast iron skillet.

Scale

For the Cake

1 15.25 ounce box yellow cake mix

3/4 cup (6 ounces) pineapple juice

1/4 cup (2 ounces) water

1/2 cup (4 ounces) vegetable oil

3 large eggs

1 teaspoon vanilla extract

1/2 teaspoon ground ginger

For the Topping

1 stick (4 ounces) unsalted butter

1 cup (200 grams) brown sugar

1 ounce can pineapple slices

1 jar of maraschino cherries

1/4 teaspoon ground ginger

1/4 teaspoon kosher salt

Cook Mode Prevent your screen from going dark

Prep Work: Place the cold cast iron skillet into the oven and set the oven temperature to 400ºF.
Drain the pineapple juice into a measuring cup and set aside.
On a paper plate or sheet of parchment paper, lay out the pineapple rings in the desired pattern. Put the drained cherries in a bowl.
Whisk the ingredients for the topping together in a small bowl (brown sugar, ginger and salt) Set aside.
Make the Cake: In a large bowl combine the cake mix, pineapple juice, water, oil, eggs, vanilla extract and ground ginger. Blend with a hand mixer on medium speed for about 2 minutes.

Assemble the pineapple upside down cake

Remove the heated cast iron skillet from the oven and set it on a heat proof surface. Turn the oven down to 375ºF.
Melt the stick of butter in the skillet. Then stir the brown sugar mixture. Make sure the sugar creates an even layer across the bottom of the pan.
Carefully, place the pineapple rings and cherries in the pan in the pattern you decided above.
Pour the prepared cake batter on top of the pineapples and cherries.
Bake at 375ºF for 10 minutes, reduce the heat down to 350ºF and bake for 35 to 40 minutes more. The cake is done when a toothpick comes out clean.
Remove the cake from the oven and immediately flip it onto your serving dish.
Serve immediately.