REC TEC Pineapple Upside Down Cake - VeryVera

REC TEC Pineapple Upside Down Cake

  • Serves: 6 people
  • Category:


  • 2 sticks unsalted butter, divided
  • 1 c light brown sugar
  • 15 ¼-ounce can of pineapple slices in juice
  • Water
  • 15 ¼-ounce box of Betty Crocker super moist butter cake mix
  • 3 large eggs
  • 1 small jar of maraschino cherries
  • Pecans, optional


  1. In a well seasoned 15-½" cast iron skillet, heat 1 stick of butter and brown sugar over medium heat until butter is melted then remove from the heat.
  2. Drain the pineapple juice into a measuring cup and add enough water to make a cup of liquid. Add to the cake mix in a large bowl with eggs and 1 stick of butter. Mix well and set aside.
  3. Place the drained pineapple rings and cherries in the bottom of the skillet on top of the melted butter and sugar mixture.
  4. Top with the cake batter.
  5. Bake in the REC TEC at 325ºF for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
  6. Immediately cover pan with a platter and invert.