Pineapple-Upside-Down-Cake-Skillet

This classic Pineapple Upside-Down Cake offers a delightful balance of sweet, caramelized fruit and tender, moist cake. Baked directly in a heavy ovenproof skillet, the bottom caramelizes beautifully, creating a rich, glossy topping that contrasts with the fluffy texture of the vanilla-spiced batter. The bright acidity of the pineapple and the pop of maraschino cherries make this dessert visually stunning and incredibly satisfying. It is a perfect centerpiece for brunches, family dinners, or casual gatherings. Simple to prepare with pantry staples, this recipe delivers nostalgic, home-style comfort in every slice.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 8

Calories: 50.0

Dietary: Vegetarian

Description

This classic Pineapple Upside-Down Cake offers a delightful balance of sweet, caramelized fruit and tender, moist cake. Baked directly in a heavy ovenproof skillet, the bottom caramelizes beautifully, creating a rich, glossy topping that contrasts with the fluffy texture of the vanilla-spiced batter. The bright acidity of the pineapple and the pop of maraschino cherries make this dessert visually stunning and incredibly satisfying. It is a perfect centerpiece for brunches, family dinners, or casual gatherings. Simple to prepare with pantry staples, this recipe delivers nostalgic, home-style comfort in every slice.

Ingredients

1 cans Pineapple Slices In Syrup
1/2 teaspoons Salt

Directions

1
Preheat oven to 350&# 194;Â°F (175ÃÂ°C).
2
Drain the pineapple slices, reserving 2 tablespoons of the syrup.
3
Melt butter in a heavy 10-inch ovenproof skillet over medium heat.
4
Stir in the brown sugar and reserved pineapple syrup until blended.
5
Remove skillet from heat and arrange pineapple slices in the sugar mixture.
6
Place one maraschino cherry in the center of each pineapple slice.
7
In a large bowl, combine flour, granulated sugar, brown sugar, baking powder, and salt.
8
Add milk and vegetable oil to the dry ingredients and beat on high speed for 2 minutes.
9
Mix in the egg, grated lemon rind, lemon juice, and vanilla extract; beat for 2 more minutes.
10
Pour batter evenly over the pineapple in the skillet.
11
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
12
Cool in the skillet on a wire rack for 5 minutes.
13
Invert onto a serving plate and serve warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 50.0kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 13.0g5%
Dietary Fiber 1.4g6%
Sugars 10.0g
Protein 0.5g1%

* 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 a Peach Upside-Down Cake variation, substitute canned peach halves for the pineapple slices and follow the same instructions.

Ensure your skillet is ovenproof before baking. Cast iron or heavy-gauge carbon steel works best.

If the cake sticks slightly, run a knife around the edge before inverting.

Keywords: pineapple, cake, upside-down, skillet, dessert, baking, cherries, caramel, brunch, classic, fruit, vanilla, easy, homemade, sweet, golden, moist, traditional, ovenproof, delicious

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