Skillet Pineapple Upside Down Cake
A delightful Skillet Pineapple Upside Down Cake with caramelized pineapples and a fluffy cake texture, perfect for any gathering.
Ingredients
For the Caramel and Toppings
- 1/4 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1 can (20 ounces) sliced pineapple in juice, drained (reserve juice)
- Maraschino cherries (optional, for garnish) For added color and flair
For the Cake Batter
- 1 cup all-purpose flour Can substitute with whole wheat or gluten-free flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil Can substitute with coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup reserved pineapple juice
- 1/4 cup milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C). This will ensure that the cake bakes evenly.
- In a 10-inch cast-iron skillet, melt the butter over medium heat. Remove from heat and sprinkle the brown sugar evenly over the melted butter, stirring to create a caramel mixture.
- Neatly arrange the drained pineapple slices over the caramel in the skillet. Optionally place a maraschino cherry in the center of each pineapple slice.
Making the Cake Batter
- In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. In another bowl, beat together the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the flour mixture, alternating with the reserved pineapple juice and milk, mixing just until combined. Be careful not to overmix.
Baking
- Pour the batter evenly over the pineapple in the skillet.
- Place the skillet in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Serving
- Remove the skillet from the oven and let it cool for about 10 minutes. Carefully run a knife around the edges to loosen the cake.
- Place a plate over the skillet and swiftly invert the cake onto the plate. Allow the skillet to rest for a moment before lifting.
- Serve warm, optionally topped with whipped cream or vanilla ice cream.
Notes
For best results, use fresh pineapples if available. Adjust baking times according to oven variability. Store leftovers in an airtight container for up to 3 days.