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

Skillet Pineapple Upside-Down Cake Recipe

Read Reviews (9)
4.5 9
Publisher Photo
For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe.
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 8-10 servings

Ingredients

  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1 can (20 ounces) sliced pineapple
  • 1/2 cup chopped pecans
  • 3 eggs, separated
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Maraschino cherries

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
  3. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into skillet.
  4. 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.
Originally published as Skillet Pineapple Upside-Down Cake in Grandma's Great Desserts Cookbook 1992, p5

Nutritional Facts

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.

Reviews for Skillet Pineapple Upside-Down Cake(9)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Mar. 9, 2014

Very disappointed. Didn't turn out.

MY REVIEW
Reviewed Sep. 15, 2013

Everyone loved this cake even my boss :)

MY REVIEW
Reviewed Sep. 7, 2013

We love this recipe! I don't have a cast iron skillet but use my Guardian Ware pan. I like to add extra pecans too!Stick out tongue

MY REVIEW
Reviewed Apr. 7, 2013

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!

MY REVIEW
Reviewed Jun. 21, 2011

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.

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