Ingredients:

  • 1/2 cupcup Unsalted Butter
  • 1 cupcup Light Brown Sugar
  • 20 ozoz Canned Pineapple Slices
  • 11whole Maraschino Cherries
  • 15.25 ozoz Yellow Cake Mix box
  • 3whole Large Eggs
  • 1/2 cupcup Neutral Oil
  • 1 cupcup Reserved Pineapple Juice

Instructions:

  1. Pour the melted butter directly into a 12-inch cast iron skillet or 9x13-inch baking pan. Sprinkle the brown sugar evenly over the butter and press with a fork until it resembles wet sand.
  2. Arrange the pineapple slices on top of the sugar mixture in a single layer. Place a maraschino cherry in the center of each pineapple ring.
  3. In a large mixing bowl, combine the yellow cake mix, eggs, neutral oil, and 1 cup of reserved pineapple juice. Use an electric hand mixer to beat until smooth and velvety.
  4. Carefully pour the cake batter over the fruit mosaic, spreading it evenly with a rubber spatula to ensure the fruit isn't displaced.
  5. Bake in a preheated oven at 350°F (175°C) for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Allow the cake to cool in the pan on a wire rack for 10 minutes. Run a knife around the edges and invert the cake onto a serving platter while still warm to ensure the caramel releases.