Do you love a good pineapple upside-down cake? A cast iron skillet is the perfect pan to use for this classic, fruity dessert.
From the stovetop to the oven, this simple method for baking will quickly become one of your favorite cake recipes. The cake batter is modified from one of my favorite muffin recipes and it comes together in just minutes.
Pineapple Upside-Down Cake in a Cast Iron Skillet Recipe:
Ingredients:
For the topping:
- 1/4 cup salted butter (1/2 stick)
- 1/2 cup brown sugar (I used a mix of light and dark brown sugars)
- 1 20-oz. can of crushed pineapple, drained (and squeeze out all the extra juice)
For the cake batter:
- 1 large egg
- 1 cup milk
- 1/4 cup vegetable oil
- 1 tsp. vanilla extract
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 3 tsp. baking powder
- 1 tsp. cinnamon
For the garnish (optional):
- Maraschino cherries, drained and sliced in half
- Fresh cherries, sliced in half
Method:
Preheat the oven to 400F. In a large bowl, mix together the egg, milk, oil, vanilla, and granulated sugar. Gently fold in the dry ingredients, stirring only long enough to see no more streaks of flour or lumps.
Set the batter aside. In a cast iron skillet, over medium heat, melt the butter, then add the brown sugar and let it cook gently for about 3 minutes. Add the pineapple and mix it in well, creating an even layer of fruit. Pour on the cake batter carefully, trying to completely fill the skillet. Nudge it to the sides as best you can, then bake for 20 minutes. Let the cake cool for at least 15 minutes.
Cut off any humps (due to uneven batter distribution) with a sharp bread knife, then turn the cake out onto a platter. Decorate the top with fresh or maraschino cherries—or both! Serve it warm, either on its own or with some vanilla ice cream.
Do you have any tricks or tips for making the best pineapple upside-down cake? Share them with us in the comments!
