Pineapple Upside-Down Cake

Ingredients 1 (20 ounce) can pineapple rings ¼ cup water, or as needed ½ cup unsalted butter 1 (15.25 ounce) package white cake mix

½ cup vegetable oil 3 large egg whites 1 ½ cups brown sugar 7 maraschino cherries

Directions Start with a 350°F oven. Drain canned pineapple into 1 cup. You may need water to measure 1 cup. Reserve juice and 7 pineapple rings for the cake. Keep juice and rings for later.

Melt butter in a 10- or 11-inch cast iron skillet over medium-high heat.

In a bowl, mix cake mix, reserved 1 cup pineapple juice, vegetable oil, and egg whites while butter melts. Beat for 2 minutes on medium speed using an electric mixer.

Remove melted butter from heat and sprinkle brown sugar over it till covered. Put 6 pineapple rings around the skillet's edge and one in the center without overlapping. Put a maraschino cherry in each pineapple ring. Cover pineapples with cake batter.

Bake for 25–28 minutes in the preheated oven until a toothpick inserted into the cake comes out clean.

Remove from oven and let cool in skillet for 10 minutes; don't let cake cool too much or it will cling.

Use an offset spatula to carefully release cake edges. Lay a dish over the skillet and slowly flip the warm cake onto it. Return skillet-bound fruit and glaze to the cake.