• Melt the butter in your iron skillet with the burner on medium high heat. Once the butter is melted, remove from heat and top it with the brown sugar
• Place the Pineapple slices on top of the butter and brown sugar mixture. Create your own pretty pattern with whole and cut slices.
• Place the cherries into the center of each Pineapple slice and any other spot you choose.
• In a large mixing bowl, pour the cake mix and stir with whisk to remove lumps in the dry batter.
• Pour the reserved juice from the Pineapple Slices can into your 2 cup measuring cup. Add water to the juice until you reach 1 1/3 Cups
• Add eggs, oil and juice. Mix on high about 30 seconds then reduce to medium speed and mix 2 minutes stopping occasionally to scrape the sides and bottom of the bowl.
• Pour the batter over the Pineapples in the iron skillet filling the pan about 2/3 full.
• Bake at 350° about 30-45 minutes until golden brown or toothpick inserted into center comes out clean.
• Cool in pan about 10 minutes before inverting onto serving platter.

How to invert the cake onto a cake plate

• Place your cake plate on top of the iron skillet and turn both over carefully so that when you lift the skillet, the cake will be on your plate with the Pineapples on top. A well-seasoned iron skillet does not require greasing or pan coating for baking. The cake slides out quite well.
• After turning the cake over fresh from the oven onto your cake plate, allow it to sit for a few minutes before cutting. This will allow the cake to soak up some of the juices from the topping making it moist and full of flavor.