Skillet Pineapple Upside Down Cake

One of our favorite recipes with a twist!


1 package Namaste Foods Vanilla Cake Mix
20 oz can pineapple slices (reserve the liquid)
3 eggs
1/2 cup butter or coconut oil, melted or 1/2 cup oil
1 small jar maraschino cherries (optional)
1 cup reserved pineapple juice (add water if needed)
1/2 cup oil
1-1/2 cups brown sugar


  1. Preheat oven to 350°F.
  2. Combine eggs, 1/2 cup oil and pineapple juice (if juice doesn't equal one cup, add water.) Add cake mix and blend.
  3. Melt butter or coconut oil over bottom and sides of a 10" cast iron skillet over medium heat. Spoon in brown sugar and spread evenly over bottom of pan.
  4. Arrange pineapple slices and cherries (if using) in bottom of pan. Spoon batter evenly on top.
  5. Place skillet in preheated oven. Bake 35-40 minutes. Let cool one minute, then carefully invert cake onto serving platter. *Careful-skillet will be hot! Use oven mitt over skillet handle. Let cake cool completely. Don't let cake sit too long before inverting or it will stick.