1 box Duncan Hines yellow cake mix
Zest and juice of ½ lemon
1 tsp chopped ginger
3 tbl brown sugar
2 tbl unsalted butter
1 can pineapple rings
1 large egg
Take the ginger, lemon zest and a couple TBL of the pineapple juice. Microwave it for 30 sec.
In a bowl mix cake mix, egg, ginger lemon mixture and pineapple juice from the can of pineapple rings. Mix them together to give it the consistency of a thick pancake batter.
In the Kitchen Charm 8” skillet melt the butter at a med low heat, sprinkle the sugar eavenly around.
Add the pineapple rings, put a maraschino cherry in the middle of each pineapple ring.
Add cake mixture, cover with redo vent open. Wait for steam to come out of the vent. It doesn’t have to whistle. Aprox 12 min. sometimes the cake may rise enough and block the vent. You should not need to cook more than 15min.
After the steam has started to come out of the vent, or after the time, take the pot of the burner if you are cooking on electric turn the stove off. Try to not open the lid to look this will release the heat inside the pan and the cake may not finish cooking. Let sit for ten minutes with the vent closed.
Take the lid off, run a knife around the side of the pot and invert onto a plate.
If you would like to make a quick caramel sauce, turn the pan on to a med heat add 1 cup heavy cream reduce till nice consistency. Aprox 3-5 min. the sugar and bits will mix the reduction to make a nice cream to pour over the slice of cake.