Skillet Pineapple Upside-Down Cake Recipe
- 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 all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Maraschino cherries
- 1. Preheat oven to 375°. 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 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 until a toothpick inserted in the center comes out clean, 30-35 minutes (cover loosely with foil if cake browns too quickly). Let stand 10 minutes before inverting onto serving plate. Place cherries in center of pineapple slices. Yield: 10 servings.
1 slice: 380 calories, 15g fat (7g saturated fat), 88mg cholesterol, 224mg sodium, 59g carbohydrate (48g sugars, 1g fiber), 4g protein
Reviews for Skillet Pineapple Upside-Down Cake
"The cake is very good but so rich that you can't eat more then one piece, if you bake this cake make sure you have no leftovers it doesn't keep well. I think the cake soaked up too much of the topping and became mushy. The cake texture was too light for a upside down cake."
"WOW!!! THE BEST!!! VERY ADDICTING!"
"We looooved this!!!! This is what a Pineapple Upside-Down cake is suposed to taste!"
"Tonight was my third time making this recipe, every time I get rave reviews. So delicious, my mouth waters every time I come across my cast iron skillet. Truly the best recipe. I omit the nuts (just don't like em) but it's just perfect every time. Like others I add the cherries before the batter. :) mm!"
"Very disappointed. Didn't turn out."
"Everyone loved this cake even my boss :)"
"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!"
"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!"
"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."
"This a beautiful presentation. I love pineapple Upside-Down cake...cast iron is the best to use."
"A family favorite for years, will be making it this week for my daughter's 13th birthday, at her request. SO good!"
"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."
"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!"