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Skillet Pineapple Upside-Down Cake Recipe

Skillet Pineapple Upside-Down Cake Recipe photo by Taste of Home

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For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe.

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Skillet Pineapple Upside-Down Cake Recipe

Prep: 20 min. Bake: 30 min. + cooling

Yield: 8-10 Servings

20 30 50

Ingredients

1/2 cup butter
1 cup packed brown sugar
1 can (20 ounces) DOLE® Pineapple Slices in 100% Pineapple Juice
1/2 cup chopped pecans
3 eggs, separated
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Maraschino cherries

Directions

Melt butter in a 9- or 10-in. ovenproof skillet. Add brown sugar; mix well until sugar is melted. Drain pineapple, reserving 1/3 cup juice. Arrange about 8 pineapple slices in a single layer over sugar (refrigerate the remaining slices for another use). Sprinkle pecans over pineapple; set aside.
In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine the flour, baking powder and salt; gradually add to batter and mix well.
In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into skillet.
Bake at 375° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before inverting onto serving plate. Place cherries in center of pineapple slices. Yield: 10 servings.

Nutritional Analysis: 1 slice (calculated without maraschino cherries) equals 380 calories, 15 g fat (7 g saturated fat), 88 mg cholesterol, 224 mg sodium, 59 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Skillet Pineapple Upside-Down Cake in Grandma's Great Desserts Cookbook , p5

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Reviews for Skillet Pineapple Upside-Down Cake

Skillet Pineapple Upside-Down Cake

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Reviewed on Apr. 07, 2013 by kerrynjames

We thought this recipe was pretty tasty and we'll definitely make it again. One problem I did have was the oven temperature was a bit too high, so the cake ended up being a little overdone on the outside. Next time, I'm dropping it by 25 degrees or so. Thanks for the recipe!

Reviewed on Jun. 21, 2011 by catgurl006

Wouldn't change a thing, although I did put the cherries in before baking if that counts. I made it for my mom for her birthday, turned out delicious! Very moist.

Reviewed on Apr. 14, 2011 by mojomo

This a beautiful presentation. I love pineapple Upside-Down cake...cast iron is the best to use.

Reviewed on Mar. 13, 2011 by bphillips355

A family favorite for years, will be making it this week for my daughter's 13th birthday, at her request. SO good!

Reviewed on Oct. 06, 2010 by joanmwc

I can't imagine a pineapple upside-down cake made in anything but a cast iron skillet. This one tasted just like the ones I always requested for my birthday growing up. I left out the nuts because they are so expensive and it's just so good without them. I also added the cherries before I poured in the batter because I think it tastes better that way.

Reviewed on Nov. 09, 2008 by mermwerm

A friend requested pineapple upside down cake for her birthday. I had never made one. My first instinct was to turn to Taste of Home, because every recipe I have ever made has turned out well. This was no exception! Thank you!!! My only ? is can it be made in another pan,,,,and what size? I had to search many friends to find a cast iron skillet and then it was only an 8in, so I left some of the batter out. My friend loved it. Thank you for being a consistent place to turn for great recipes!