Skillet Pineapple Upside Down Cake
A classic dessert featuring caramelized pineapple and a tender, golden cake, perfect for any occasion.
Ingredients
For the topping
- 1/2 cup unsalted butter 1 stick
- 3/4 cup packed brown sugar
- 1 can (20 oz) pineapple rings, drained or fresh pineapple slices
- Maraschino cherries optional, for garnish
For the cake
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Place a 10-inch oven-safe skillet on the stovetop over medium heat.
- Add the butter to the skillet and let it melt completely. Stir in the brown sugar until it dissolves and forms a smooth, caramel-like mixture. Spread it evenly across the bottom of the skillet.
- Arrange the pineapple rings on top of the butter-sugar mixture. If using maraschino cherries, place one in the center of each pineapple ring.
Batter preparation
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, beat the granulated sugar and eggs until light and fluffy. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
Baking
- Carefully pour the batter over the pineapple and butter-sugar mixture in the skillet, spreading it evenly with a spatula.
- Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the skillet for about 10 minutes. Then, place a large plate or serving platter over the skillet and carefully flip the cake onto the plate.
- Slice and serve warm, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
Use fresh pineapple for a brighter flavor. Don't overmix the batter, and grease the skillet for easier release. Allowing the cake to cool slightly before flipping helps prevent it from breaking apart.