Skillet Pineapple Upside-Down Cake
Total TimePrep: 20 min. Bake: 30 min. + cooling
Really good cake. My husband loved it. Maybe next time I will only use 1/2 cup of brown sugar; I find the topping too sweet.
Not very happy with the final outcome. Way to much butter and brown sugar in the topping. Separating the yolks from whites is a pain and i feel not necessary. Very small (not deep, but thin) cake part. You're better using a boxed yellow, buttery cake mix. Will not make this again!
This was super easy to make. Hubby loved it and asked for it again.
Love the egg whites makes it so much lighter .
Made this recipe and my kids raved about it! Very delicious.
I've made this a few times, and it's always perfect every time. Don't change a thing!
This cake is very moist and delicious. I used fresh pineapple that I had cut into chunks and put a little sugar on to make more juice. It worked and I will be making this again.
I have made this time and again. It's so delicious! I have also made it with peaches that I had canned. I've made it whole in the cast iron skillet and I've made mini's in the muffin tins. You just can't go wrong with this recipe!
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!