Best Skillet Pineapple Upside Down Cake Recipes

GRANDMA'S SKILLET PINEAPPLE UPSIDE-DOWN CAKE

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.

PINEAPPLE UPSIDE-DOWN SKILLET CAKE

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.

SKILLET PINEAPPLE UPSIDE-DOWN CAKE

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.

PINEAPPLE UPSIDE-DOWN CAKE IN IRON SKILLET

Steps:

• Preheat oven to 350°F.
• Melt butter in iron skillet.
• Sprinkle brown sugar over butter.
• Arrange pineapple slices on top brown sugar/butter.
• Place cherries in center of slices.
• Beat remaining ingredients till well blended.
• Pour over pineapple in skillet and bake for 35 to 45 minutes or until tooth pick inserted comes out clean.
• Remove from oven and turn onto heat-proof plate.

PINEAPPLE UPSIDE DOWN CAKE (IN A CAST-IRON SKILLET)

Steps:

• 1. pre-heat oven to 350*.
• 2. Melt butter in cast-iron skillet over low heat. Remove from heat and stir in sugar. Arrange pineapple slices over sugar mixture. Place cherries in center of each pineapple slice. Sprinkle with nuts.
• 3. Add reserved pineapple juice and 6 oz. can of pineapple juice together to make 1 1/3 cups juice (If not enough, add water). Pour into large mixing bowl. Add cake mix, eggs and oil. Beat at medium speed until well mixed. Pour over fruit in skillet.
• 4. Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Remove from oven and let cool for 5 minutes. Carefully loosen edge of cake with knife. Invert onto serving plate.

PINEAPPLE UPSIDE DOWN CAKE IN AN IRON SKILLET

Steps:

• 1. Preheat oven to 350. To make cake, in large mixing bowl, put the flour, baking powder, salt, sugar, 1/2 stick butter, the shortening, milk, eggs, vanilla and reserved pineapple juice. Mix til well combined. Set aside. Melt remaining 1/2 stick butter in 10 to 12 inch iron skillet over medium heat. Swirl to thoroughly coat the skillet.
• 2. Sprinkle brown sugar over the butter, making sure it's evenly distributed. You want the entire surface of the butter to be covered in brown sugar. Don't stir. As soon as the sugar dissolves, put a layer of pineapple slices over the top. If desired, put maraschino cherries in center of pineapple slices.
• 3. Pour batter evenly over pineapple slices. Evenly distribute it over the surface of the pineapple. Gently spread to even out the surface. Bake the cake for 30 to 40 minutes til toothpick inserted in center comes out clean. The cake will be slightly uneven on top, but don't worry. the top will soon be upside down. Get it? Immediately run a knife around the edge of the cake. Then put a cake plate upside down on top of the skillet. Very carefully invert skillet so that the cake is turned upside down onto the cake plate.

IRON SKILLET PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• 1. Preheat oven 350 degrees.
• 2. Melt butter in skillet
• a. Sprinkle brown sugar over butter to ¼ inch thick on bottom of skillet.
• b. Place pineapple slices side by side inside pan.
• Place cherries inside the rings of pineapples.
• 3. Mix shortening, sugar, eggs, and vanilla with electric mixer until smooth.
• 4. Sift flour, salt, baking powder, and pudding.
• 5. Gradually add flour mixture to shortening mixture while alternating milk/juice. Add enough milk to mixture that it has the cake batter consistency or could be somewhat spooned.
• 6. Spoon or pour mixture over pineapples and bake 40-45 minutes until tooth pick come out clean.
• 7. Allow to cool some if going to remove from skillet.

PINEAPPLE/COCONUT UPSIDE DOWN CAKE - SKILLET PAN

Steps:

• Method:.
• Heat 10 in cast iron skillet.
• Add butter and brown sugar, stir till bubbly, add lemon juice and stir till smooth.
• Place your pineapple rings or other fruit evenly over the top. Let sit and cool while making the batter.
• In a large bowl: Mix eggs, buttermilk, oil and vanilla.
• Dry ingredients: Sift together, flour, sugar, baking powder, baking soda, salt, and nutmeg.
• Add the dry ingredients to the wet all at once. Whisk till smooth add the coconut mix well.
• Carefully pour or ladle batter over the fruit.
• Bake at 350 F for 30 to 35 minutes.
• Cool in skillet for 30 minutes then run a knife around the edge and flip it onto a flat plate.
• Serve either warm or at room tempreature with whipped topping.