Pineapple Cake

I've posted several Pineapple Recipes.
Pie, Biscuits, Margaritas, Angel Food Cake.

I have a recipe from my handwritten books in 1974 for traditional Pineapple Upside Down Cake. I just assumed that there were so many recipes for it.

This recipe is made in a 10" Cast Iron Skillet, it's not turned upside down and it's not made with Pineapple Rings.

Pineapple Cake:

1 Stick of Butter, melted
1 C Brown Sugar
1 20 oz. can of Pineapple Chunks in Juice. ( reserve juice + water to equal 1 C)
1 box of Yellow Cake Mix ( I only use Duncan Hines cake mixes)
1 3.4oz. box of Instant Vanilla Pudding Mix
4 Eggs
1/2 C Vegetable Oil
1 small jar of Maraschino Cherries, well drained
Vanilla Ice Cream or Whipped Cream to serve with the cake.

Pour melted Butter in the 10" skillet
Sprinkle Brown Sugar ove the Butter and press down with a fork to moisten the Sugar.
Cover with Pineapple
Spread the Cherries over the Pineapple.
Set aside

In a Stand Mixer:
Cake Mix
Pudding Mix
Eggs
Oil
Pineapple Liquid
Mix well and beat for a few minutes.

Pour the batter evenly into the skillet.
Bake at 350 degrees for 45 - 55 minutes.
Serve warm with Ice Cream or Whipped Cream

Enjoy!
Peace in the Kitchen!