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Chef's Ware: Pineapple Upside Down Cake

Updated: Jun 3, 2020

Serves 8-10

  • 11 Inch Chef’s Ware Skillet and Cover

  • 4QT Chef’s Ware Mixing Bowl


1 Package Yellow Cake Mix, 2 Layer or 2 Jiffy Yellow Cake Mixes

2 Eggs

Juice from Canned Pineapple

4 Tablespoons Butter (60 ml.)

5 Tablespoons Brown Sugar (75 ml.)

1 20- Ounce Can Pineapple Slices (600 ml.)

8 Maraschino Cherries


  1. In the mixing bowl combine cake mix, eggs, juice from the canned pineapple, plus 2 pineapple rings, chopped. Stir until smooth.

  2. Melt butter in the Skillet over medium- low heat. Add brown sugar to the melted butter and mix as it dissolves. Place pineapple rings in the sugar and butter mixture. Place a cherry in the center of each pineapple ring.

  3. Pour batter into Skillet over pineapple slices. Cover. Continue cooking over medium- low heat until cover is hot to the touch. Reduce heat to low and cook for 20 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

  4. Remove Skillet from heat, remove cover and allow cake to cool. After 10 minutes run knife around the edge of the cake and turn cake onto a large plate.


  • When using a cake mix you can add extra real vanilla to offset the artificial vanilla taste.

  • Serve this cake with ice cream or whipped cream.

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