Pineapple Upside-Down Cake (Skillet)

This Pineapple Upside-Down Cake is a nostalgic favorite that brings the warmth of home baking to your dessert table. Baked directly in a heavy skillet, the butter and brown sugar create a rich, bubbling caramel sauce that clings to the tender, moist cake. The vibrant pineapple slices and pop of color from maraschino cherries make it visually stunning. It is simple enough for weeknight treats but elegant enough for holiday gatherings. Serve it warm for the best texture, allowing the caramel to flow over every bite. This recipe delivers a perfect balance of sweet, tangy, and buttery flavors that everyone will love.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 8

Calories: 350

Dietary: Vegetarian

Description

This Pineapple Upside-Down Cake is a nostalgic favorite that brings the warmth of home baking to your dessert table. Baked directly in a heavy skillet, the butter and brown sugar create a rich, bubbling caramel sauce that clings to the tender, moist cake. The vibrant pineapple slices and pop of color from maraschino cherries make it visually stunning. It is simple enough for weeknight treats but elegant enough for holiday gatherings. Serve it warm for the best texture, allowing the caramel to flow over every bite. This recipe delivers a perfect balance of sweet, tangy, and buttery flavors that everyone will love.

Ingredients

1 can Pineapple Slices In Syrup
1/4 cup Butter
2/3 cup Brown Sugar, Firmly Packed
1 pkg Maraschino Cherries
1 cup Unbleached Flour, Unsifted
3/4 cup Granulated Sugar
1 1/2 tsp Baking Powder
1/2 tsp Salt
1/2 cup Milk
1/4 cup Vegetable Oil (Or Solid Vegetable Shortening)
1 large Egg
1/4 tsp Grated Lemon Rind
1 tsp Lemon Juice
1 tsp Vanilla Extract

Directions

1
Drain the pineapple, reserving 2 tablespoons of the syrup.
2
Melt the butter in a heavy 10-inch ovenproof skillet over medium heat.
3
Stir in the brown sugar and reserved pineapple syrup, blending well until smooth.
4
Remove the skillet from the heat.
5
Arrange the pineapple slices in the sugar mixture in a balanced, overlapping pattern.
6
Place a maraschino cherry in the center of each pineapple slice.
7
Combine the flour, granulated sugar, baking powder, and salt in a large bowl.
8
Add the milk and oil to the dry ingredients, then beat with an electric mixer on high speed for 2 minutes.
9
Add the egg, lemon rind, lemon juice, and vanilla extract, and beat for an additional 2 minutes.
10
Carefully pour the batter over the pineapple in the skillet, spreading evenly to cover all fruit.
11
Bake in a preheated 350°F (175°C) oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
12
Remove from the oven and cool on a wire rack for 5 minutes.
13
Place a serving plate upside down on top of the skillet and firmly invert the skillet and plate together to release the cake.
14
Serve the cake warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 350kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 5g25%
Cholesterol 30mg10%
Sodium 250mg11%
Total Carbohydrate 55g19%
Dietary Fiber 1g4%
Sugars 35g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For Peach Upside-Down Cake, substitute a can of peach halves for the pineapple slices and proceed with the recipe as written.

Ensure your skillet is ovenproof before beginning. Cast iron or heavy stainless steel skillets work best.

Do not let the cake cool completely in the skillet, as the caramel will harden and make it difficult to invert.

Keywords: pineapple, upside-down, cake, skillet, dessert, baking, cherries, caramel, homemade, easy, classic, fruit, butter, brown sugar, ovenproof, moist, vanilla, lemon

Read it online: https://www.chefs-mate.com/recipe/pineapple-upside-down-cake-skillet-2/