This Pineapple Upside Down Cake uses a packaged cake mix that you alter with pineapple juice in place of the water. I baked it in my iron skillet and I was not sure if I would be successful in "flipping" the cake onto a plate, however it came out just fine after letting the cake cool for ten minutes. Some topping was left behind and I simply scooped it out and put it back in place. I followed some of the reviewer's advice and made it the day before I needed it. The cake was very moist (I used a yellow cake mix with butter) and the topping was sweet and buttery.