The beauty of a pineapple upside-down cake is how its base becomes a delicious caramelized topping once it’s done and flipped. In this easy recipe, that base is made with melted butter, brown sugar, and cherry-studded pineapple rings – all arranged under a layer of soft cake (made with boxed cake mix!) in a cast iron skillet. Unlike most other cakes, this one is nearly done once it’s out of the oven since you can skip the frosting and decorating steps. All you need is a good flip (don’t worry – Nicole shows you how) and a bit of whipped cream to top each slice.