FRESH APPLE AND PEAR SKILLET CAKE (GLUTEN FREE)

Fresh Apple And Pear Skillet Cake (Gluten Free) image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 10

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6 tablespoon(s) unsalted butter, at room temperature
2 tablespoon(s) lightly packed light brown sugar
1 large apple, peeled, cored, and cut into 1/4 inch slices
1 package(s) 15 ounces yellow gluten free cake mix
1/4 cup(s) vanilla instant pudding mix
3/4 cup(s) apple cider or apple juice
3 large eggs
1 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground cloves
1 large pear, peeled, cored, and cut into 1/4 inch slices

Steps:

Place a rack in the center of the oven and preheat the oven to 350F. Place 2 tablespoons of the butter in a 10 inch cast iron skillet and melt the butter over low heat. Remove the skillet from the heat and stir in the brown sugar. Using a spatula, press the butter and brown sugar mixture evenly over the bottom of the skillet. Arrange the apple and pear slices on top of the brown sugar mixture, pressing them into it. Set the skillet aside.
Place the cake mix, pudding mix, cider, eggs, cinnamon, cloves, and the remaining 4 tablespoons butter in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 1/2-2 minutes longer, scraping down the side of the bowl again, if needed. Pour the batter into the skillet over the apples and pears, smoothing the top with the rubber spatula, and place the skillet in the oven.
Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 25-30 minutes. Transfer the skillet to a wire rack and let the cake cool for 5 minutes. Run a sharp knife around the edge of the cake and invert it onto a serving plate. Serve the cake warm.