PINEAPPLE UPSIDE-DOWN SKILLET CAKE
Our pineapple upside-down cake is made the traditional way in a skillet for a gorgeous golden hue, but we've simplified the recipe, using yellow cake mix topped with sunny pineapple slices.
Provided by By Angie McGowan
Categories Dessert
Time 50m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Add melted butter to 12-inch cast iron or ovenproof skillet. Sprinkle brown sugar evenly over butter. Arrange 8 pineapple slices in bottom of skillet. Cut remaining slices in half; arrange around inside edge of skillet. Place 1 cherry in center of each whole and half pineapple slice.
- In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into skillet over fruit.
- Bake 40 to 45 minutes or until cake is golden brown and springs back when touched lightly in center.
- Cool cake in skillet 5 to 10 minutes. Run knife around edge of cake to loosen. Place heatproof plate upside down over skillet; turn plate and skillet over. Remove skillet. Serve cake warm.
Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 17 g, TransFat 0 g
GRANDMA'S SKILLET PINEAPPLE UPSIDE-DOWN CAKE
This skillet pineapple upside-down cake is baked in a cast iron skillet and served warm. It is wonderful!
Provided by Jen S.
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt 1 stick butter in the bottom of a cast iron skillet over medium heat, about 3 minutes. Remove from heat and sprinkle brown sugar evenly over butter. Add pineapple slices on top of sugar in 1 decorative layer with a cherry in the middle of each pineapple ring. Set aside.
- Sift flour, baking powder, and salt together in a bowl.
- Cream sugar and butter together in a bowl. Add eggs and mix. Add flour mixture and milk in an alternating fashion. Add vanilla extract and mix well. Pour mixture evenly over pineapples in the skillet.
- Bake in the preheated oven until cake is golden brown, about 40 minutes.
- Let cake cool in the skillet for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 465.2 calories, Carbohydrate 77.2 g, Cholesterol 73.3 mg, Fat 16.7 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 10.3 g, Sodium 339.6 mg, Sugar 61.2 g
PINEAPPLE-VANILLA SKILLET CAKE
Keep your cake pan in the cupboard for this easy-to-make skillet dessert inspired by pineapple upside-down cake. Instead of inverting it onto a platter, enjoy it cake-side up and scoop it into bowls with vanilla (or cherry-vanilla!) ice cream.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Whisk together the orange juice, 1/2 cup water, honey and vanilla bean pod and seeds in a medium ovenproof skillet. Arrange the pineapple in the skillet. (It's OK if the skillet seems overcrowded; the pineapple will shrink as it cooks.) Bring to a simmer over medium-high heat, and cook until the pineapple is tender and the juices are reduced to a loose syrup and very bubbly, 12 to 15 minutes.
- While the pineapple cooks, pulse the flour and sugar in a food processor until combined. Add the butter, and pulse until the mixture is crumbly and moist. Add the egg, and process until the batter is combined and thick.
- Drop the batter in small mounds all over the pineapple, and roughly spread out with the back of a spoon. (It's OK if the pineapple isn't completely covered; the cake will spread as it bakes to cover.) Bake until the cake is golden brown, about 20 minutes. Let cool slightly, and serve with ice cream.
PINEAPPLE SKILLET SPONGE CAKE
This is yet another recipe from my dear departed Mother's "new" BH&G Cookbook published in 1937. (I've submitted a couple of others from this treasure.) I've only made it in cast iron so cannot say whether or not another type skillet would work as well. This cake is FABULOUS! That's all I can say!! It is the only cake I've ever made from scratch and I'm still fascinated by the fact that sponge cakes rely solely on the eggs for leavening. Not only is it delicious, but it has a beautiful presentation. LOL! I just asked my DH if he had any comments and he said, "divide equally and share fairly with others"! Thank goodness we don't have any children, the way we act about it!! Sure hope someone else enjoys as well...let me know so I won't think we've gone bonkers :)**
Provided by 1TexasLizard
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Topping: In a heavy 8" ovenproof skillet (cast iron) melt butter and add brown sugar.
- Arrange pineapple slices over mixture; place nut meats between slices and place a cherry in the center of each slice.
- Pour following batter over.
- Batter: Beat egg yolks until thick and lemon colored, add 1/2 cup of sugar, and continue beating.
- Add water, then fold in remaining cup of sugar sifted with flour, salt, and baking powder.
- Beat well and fold in egg whites.
- Pour over pineapple in skillet and bake in a moderate oven (325 degrees) 45 minutes.
- Cool, run knife around edge to loosen, and turn out on a large platter, pineapple side up.
- If desired, serve with whipped cream.
OLD FASHIONED PINEAPPLE UPSIDE-DOWN CAKE
This old-fashioned cake recipe delivers a really good take on the dessert classic: pineapple upside-down cake.
Provided by Cathy
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
- Sift together flour, baking powder, and salt.
- Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
- Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 55 g, Cholesterol 84.9 mg, Fat 10.4 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 6 g, Sodium 183.1 mg, Sugar 43 g
SKILLET PINEAPPLE UPSIDE-DOWN CAKE
For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. -Bernardine Melton, Paola, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- 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. , 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 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.
Nutrition Facts : Calories 380 calories, Fat 15g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 224mg sodium, Carbohydrate 59g carbohydrate (48g sugars, Fiber 1g fiber), Protein 4g protein.
PINEAPPLE UPSIDE DOWN SPONGE CAKE
I found this recipe about 35 yrs ago in a community cookbook. It is absolutely the easiest and best pineapple upside down cake I have ever made or eaten. Enjoy!
Provided by Dee Stillwell
Categories Cakes
Time 45m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Put all sponge cake batter ingredients in an mixing bowl and beat together with a wire whisk, set aside.
- 2. In a 9 inch cast iron skillet, melt butter and brown sugar together and simmer until it foams. Place pineapple rings on top to form a circle with one in the middle. Place a cherry in each center and sprinkle with chopped walnuts (or any nut u want to use) Pour sponge cake batter over pineapple rings. Bake for 30 minutes or until cake tests done. Let set for 10 minutes, loosen edges and invert on a serving plate. Serve warm or cold, plain or with vanilla ice cream or whip cream. Enjoy!
CLASSIC PINEAPPLE UPSIDE-DOWN CAKE
This pineapple upside-down cake is a classic recipe that never goes out of style! It's delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. -Bernardine Melton, Paola, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any 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 flour, baking powder and salt; add to batter, beating well. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.
Nutrition Facts : Calories 361 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 193mg sodium, Carbohydrate 58g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.
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