Skillet Pineapple Upside-Down Cake
Savor the deliciousness of a yellow cake infused with caramel sauce, courtesy of butter and brown sugar, and adorned with pineapple and cherry pieces, all expertly crafted in a cast iron skillet.
Iron Skillet Cake Recipe
If you have never tried Pineapple Upside-Down Cast Iron Skillet Cake, it is a delicious yellow cake saturated with caramel sauce (thank you, butter and brown sugar!) and studded with pineapple and cherry pieces. This particular recipe adds pecan halves, which add a bit of crunch and flavor to the cake.
I have one issue with this recipe: it uses a cast-iron skillet instead of a cake pan.
You can use whatever pan you like, but you must be spontaneous when changing the temperature and cooking time.
For the more indulgent, you can serve it with a bit of lightly sweetened whipped cream or a scoop of vanilla ice cream.
Ingredients Needed for Pineapple Upside-Down Cake:
- butter or margarine
- light brown sugar
- pineapple slices
- pecan halves
- maraschino cherries
- eggs
- sugar
- flour
- baking powder
- ground cinnamon
- salt
- vanilla extract
- cream of tartar
My changes:
- I was out of pecans, so I skipped them.
- Added 1/4 teaspoon of ground cloves.
- Used 1 large can of crushed pineapple drained, reserving the juice.
Skillet Pineapple Upside-Down Cake
Ingredients
- 1/2 cup butter or margarine
- 1 cup firmly packed light brown sugar
- 3 8 oz cans pineapple slices, undrained
- 10 pecan halves
- 11 maraschino cherries, halved
- 2 large eggs, separated
- 1 egg yolk
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
Instructions
- Melt butter in a 10-inch cast-iron skillet over low heat. Sprinkle brown sugar in skillet. Remove from heat.
- Drain pineapple, reserving 1/4 cup juice. Set juice aside. Cut pineapple slices in half, reserving 1 whole slice.
- Place whole pineapple slice in center of skillet. Arrange 10 pineapple pieces, spoke fashion, around whole slice in center of skillet. Place a pecan half and a cherry half between each piece of pineapple. Place a cherry half in center of whole pineapple slice.
- Arrange remaining pineapple pieces, cut side up, around sides of skillet. Place a cherry half in center of each piece of pineapple around sides of skillet.
- Beat 3 egg yolks at high speed with an electric mixer until thick and pale; gradually add 1 cup granulated sugar, beating well.
- Combine flour and next 3 ingredients; stir well. Add to egg mixture alternately with reserved 1/4 cup pineapple juice. Stir in vanilla.
- Beat egg whites and cream of tartar at high speed until stiff peaks form; fold beaten egg whites into batter. Pour batter over pineapple in skillet.
- Bake at 350 F degrees for 45-50 minutes or until cake is set. Let cool 5 to 10 minutes. Invert cake onto a serving plate. Scrape any remaining glaze from skillet onto cake. Cut into wedges to serve.
3 Comments on “Skillet Pineapple Upside-Down Cake”
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Kas
My favorite cake…well, my favorite topping…I could live without the cake part. 🙂