Caramelized Pineapple Cake

Preheat your oven to a medium-hot temperature of 350 degrees Fahrenheit (175 degrees Celsius).

Next, pour the contents of a 1-cup can of pineapple into a measuring cup. If necessary, add water to fill the cup to 1 cup capacity. Set aside the remaining pineapple juice and 7 slices for later use.

In a separate container, reserve the juice from the pineapple can and set it aside for another occasion. Similarly, keep 7 slices of pineapple separate from the rest.

Meanwhile, place a tablespoon of butter in a 10- or 11-inch cast iron skillet over a moderately high heat source.

While the butter is melting, combine the cake mix, reserved 1 cup pineapple juice, vegetable oil, and egg whites in a mixing bowl. Use an electric mixer to beat the mixture on medium speed for 2 minutes.

Remove the melted butter from the heat and sprinkle brown sugar evenly over its surface until all of it is covered. Arrange 6 pineapple slices around the outer edge of the skillet and place the remaining slice in the center without overlapping. Place a maraschino cherry into the center of each pineapple slice. Pour cake batter over the pineapples.

Place the prepared skillet in the preheated oven and bake until a toothpick inserted into the cake comes out clean, taking 25 to 28 minutes.

Remove the skillet from the oven and let it cool for 10 minutes before transferring the cake to a plate. Avoid letting the cake cool too much, as it may stick to the pan.

Use an offset spatula to gently loosen the cake from its skillet. Place a plate over the skillet, then carefully flip and turn the warm cake out onto the plate. Transfer any fruit or glaze that sticks to the skillet back to the cake.