Pineapple Upside-Down Cake in Iron Skillet

"Making this in an iron skillet is very handy and everyone thinks it makes for good flavor too."
 
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photo by eabeler photo by eabeler
photo by eabeler
photo by eabeler photo by eabeler
photo by Kristina J. photo by Kristina J.
photo by Mary C. photo by Mary C.
photo by VadersMommy photo by VadersMommy
Ready In:
55mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Preheat oven to 350°F.
  • Melt butter in iron skillet.
  • Sprinkle brown sugar over butter.
  • Arrange pineapple slices on top brown sugar/butter.
  • Place cherries in center of slices.
  • Beat remaining ingredients till well blended.
  • Pour over pineapple in skillet and bake for 35 to 45 minutes or until tooth pick inserted comes out clean.
  • Remove from oven and turn onto heat-proof plate.

Questions & Replies

default avatar
  1. sandra.spiewak
    What size cast iron skillet do you use for this recipe, a 10” or a 12”?
     
  2. desktopdesign
    Could you use fresh pineapple? Also, could you use crushed pineapple (canned, drained). I know it wouldn't be as dramatic, but....
     
  3. bettyhines14
    I dnot have any shortening what can I use instead. ? Thank u
     
  4. Judy R.
    Instead of shortening can I use butter and how much.
     
  5. mmshort824
    how many charcoal briquets do you use?
     
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Reviews

  1. Potluck Genie...
    I've now made this recipe on three occasions and have been very pleased with the results each time. I do put a circle of parchment paper on the bottom of the pan, and each time the cake falls onto the plate without breaking up. I added a tsp. of vanilla as someone else suggested, and used a quarter cup of juice to go with a half cup of milk. The first cake I made using pineapple, second occasion with blueberries, and now have one cooling made with apples. I used a fairly large iron skillet, and it turns out just the right size cake I was looking for. A big thanks for posting the recipe Angelfan....
     
  2. SJG3483
    I made it in a regular baking pan, and it was fabulous. I think next time I will pour some of the pineapple juice into the batter to give it more of a pineapple flavor though.
     
  3. Taylor W.
    I always add pineapple juice to a cake recipe when making pineapple upside down cake, so instead of using milk I used 1/2 c pineapple juice and 1/4c whole fat Greek yogurt. SO GOOD! I also did not just put everything into a bowl and mix, that seems iffy. Creamed sugar and butter (instead of shortening), added egg and beat, add flour and salt and baking powder, then liquids! Perfection!
     
  4. njd4123
    Who cares what changes you've all made!!! Review the ACTUAL recipe. If you make changes, write YOUR OWN RECIPE !!!
     
  5. Witch Doctor
    This was great, Angelfan, just like my Grandmother ised to make! as Amylu and I have always had problems with the caramel sticking to my pans (either with a banana upside down cake or the traditional pineapple upside down cake. So this time I tried something different. I sprayed the bottom of the skillet with a butter-flavored spray and then cut a circle out of parchment paper to fit the bottom of the skillet. Then proceeded like the recipe called for. Melted the butter on the parchment paper and coated it with the brown sugar; then placed the pineapple, cherries and the dough in the pan. Baked for the required time and viola! beautiful cake like I remember! Problem - DON'T place the cake on a regular dinner plate! The plates are concave (or convex?) and will cause the middle of the cake to drop. Still beautiful and delicious!
     
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Tweaks

  1. Maggie
    Excellent! I didn't have an iron skillet, but it worked fine in a regular pan. I also substituted pineapple juice for a little of the milk, and it was heaven! So good!
     
  2. DeborahSu
    I just realized that I've always been in such a hurry to make this cake that I forgot to review it! LOL!!! This is the classic pineapple upside down cake, full of yumminess. I add a teaspoon of vanilla for depth of flavor, and this time I used 1/2c homemade kefir and 1/4c pineapple juice instead of milk, and 1/2 teaspoon baking soda instead of baking powder. VERY moist and delicious!!!<br/><br/>It just isn't the same without the marachino cherries--how I wish someone would find nutritional use for them instead of empty calories flavor! Do lightly butter the bottom of the pan, then line it with parchment paper before melting the butter in the pan--it pops out perfectly!<br/><br/>Update: I had 1/2 can of crushed pineapple to use up, so made 1/2 the recipe in my smaller cast iron skillet. I used a whole egg and reduced the liquid by 1/8 cup, using just the pineapple juice. I used virgin coconut oil as the shortening, and sprinkled chopped toasted pecans on the butter/sugar before adding the pineapple. A completely different taste, very light and delicious!
     
  3. Dawn Z.
    Cream the sugar and shortening together first, I did not and ended up with watery battery and lumps of shortening. Tried again creaming sugar and shortening, perfect
     
  4. Bobbie W.
    I add a layer of pecans after the packing in the brown sugar.
     
  5. Nvrhom13
    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
     

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