Skillet Pineapple Upside Down Cake
Take a trip down memory lane with this Skillet Pineapple Upside Down Cake. It's a beautiful cake that's rich, buttery, and melt in your mouth delicious.
Servings: 8
Calories: 347kcal
Equipment
- 1 cast iron skillet or large oven-safe skillet (9-inches)
- 1 large mixing bowl
- 1 stand mixer or hand mixer
Ingredients
- 10 tablespoons butter, divided
- ½ cup brown sugar (light or dark)
- 8 ounces canned pineapple slices
- 5 tablespoons pineapple juice (reserved from can), divided
- 8 - 10 whole maraschino cherries
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt or baking salt
- ¾ cup granulated sugar
- 1 large egg
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Begin the cake recipe by preheating the oven to 350 degrees F. Grab a 9-inch cast-iron skillet and place it on the stovetop over medium heat.
- Allow it to heat and add 4 tablespoons butter until melted and foamy. Stir in the ½ cup brown sugar and 1 tablespoon pineapple juice. Continue stirring the mixture until the sugar dissolves.
- Remove it from the heat and add the 8 ounces pineapple slices to the top. Place the 8-10 maraschino cherries into the center of each pineapple ring.
- In a small bowl, whisk together the 1 cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt until combined. Use a stand mixer with a paddle attachment or a large bowl with a hand mixer.
- Add 6 tablespoons butter, and ¾ cup granulated sugar, and mix until light and fluffy, about 3 minutes.
- Scrape down the sides of the bowl before adding in the 1 large egg, ⅓ cup whole milk, 1 teaspoon vanilla extract, and 4 tablespoons pineapple juice. Add the flour mixture and mix enough to combine.
- Carefully pour the cake batter into the prepared skillet on top of the pineapple mixture, trying not to disturb the pineapple topping.
- Smooth out the cake mixture into an even layer. Place into the oven and bake for about 25 to 30 minutes, until a cake tester comes out clean or with a few dry crumbs.
- Carefully remove the cake from the oven and allow it to cool for 10 to 15 minutes before inverting it on a serving plate to serve. Slice and enjoy!
Video
Notes
- Layer as many pineapple rings into the bottom of the pan as you want. It's okay if they overlap a little bit and you can also cut them to fit.
- Run a knife all the way along the sides of the pan to loosen the cake before turning the skillet upside down on a plate. Tap the bottom of the skillet and the cake should slide right out.
- This cake can be made in a 9 or 12-inch ovenproof skillet, but keep in mind when making it in a 12-inch skillet, the cake layer will be wider and slightly thinner. A round baking dish or round cake pan could be used instead.
- Allow the cake to cool in the pan for at least 10 minutes before trying to remove it from the pan. You can place the skillet on top of a wire rack to allow air to circulate underneath the bottom of the skillet.
- Try to allow your cold ingredients to come up to room temperature, this helps them to mix so much easier.
Nutrition
Calories: 347kcal | Carbohydrates: 51g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 203mg | Potassium: 162mg | Fiber: 1g | Sugar: 38g | Vitamin A: 503IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg
