This turned out delicious!! I used fresh pineapple slices instead of canned, and coconut oil in place of the shortening. I let it sit in the pan for 5 minutes and then turned it out onto a large plate. I didn't have any trouble with it sticking at all.
Really tasty, the top with the pineapples was sticky and sweet. Made in with regular pan.
Just perfect. no boxed mixes either! I realized too late that my pineapple was crushed, not rings, but just spooned about 1/2 can in place of the rings and it turned out wonderful.thank you for sharing!
I made this cake last night. My husband loved it. I followed the recipe, except I used half AP flour and half whole wheat. I also substituted 1/4 cup pineapple juice for an equal amount of milk. It was delicious. The directions for the batter could use a little more clarity in putting it together. Will definitely make again in my iron skillet. Thanks, Nvrhom13
This is just like the recipe mom use to make when we were kids. So easy and delicious. Thanks for the memories!
So easy to make, yet so decedent to eat. Kids loved it, and it was gone in a flash. Wouldn't change a thing about this recipe. If it aint broke, don't fix it. Thanks for posting
This is an old time recipe, and it's still a wonderful recipe. I don't know what it is about cooking is cake in a cast iron skillet, but it always turns out. You can't mess up this recipe. Wonderful flavors of the glazed pineapples and the fresh, warm cake. I love this cake. Thanks, angelfan, for sharing!
A true classic. This was so good and tender. Thanks for posting.
I substituted light coconut milk for half the milk and it was delicious.
I have made this a zillion times now and everyone just loves it everytime I make it. I love how it scents my kitchen when it comes out of the oven. However, you have to be careful about the size of your iron skillet and remember to flip it atleast 5 minutes after you take it out of the oven. Enjoy!!!