Betty's Skillet Pineapple Upside Down Cake from Cake Mix

Of this gospel I was made a minister according to the gift of God's grace, which was given me by the working of his power. - Ephesians 3:7

1 Duncan Hines Classic White Cake Mix

1 small can of pineapple rings

1 small can of crushed pineapple 

1 jar maraschino cherries

3 T melted butter

1/2 c brown sugar

Cake batter add ins

1 c pineapple juice

1/2 c olive oil

3 eggs

Place cake mix in a bowl.

Drain juice off both cans of pineapple and reserve for cake. If it's not 1 c add water. 

Add liquids and eggs to mix and beat with mixer for 3 minutes until well mixed.

Set aside.

To the 12 inch cast iron skillet add the butter, melt, then add brown sugar. 

Space the 4 pineapple rings equally spread out and spoon the crushed pineapple in the spaces in between.

There will be some crushed pineapple left, put it in the juice and add to cake.

Put cherries in the holes and on top of each pile of crushed pineapple.

Preheat oven to 350 degrees.

Bake 40-45 minutes until middle of cake springs back when slightly touched.

Take a butter knife and go around the rim of the cake. 

Cool 10 minutes and place large plate over cake and flip out.

Serve warm.