Have you ever made your pineapple upside down cake in an iron skillet?? Well, you should! Crunchy, sweet, caramalized brown sugar and pineapple around the edges……..Mmmm……I can’t even imagine making it any other way!
Iron Skillet Pineapple Upside Down Cake
Servings
12
servingsPrep time
20
minutesCooking time
40
minutesYield 10 inch skillet
Ingredients
1/3 Cup Maraschino cherries (pitted and stems removed), patted dry
20 oz (1 can) Crushed pineapple, drained (reserve juice)
5 Tbsp Butter
3/4 Cup Light brown sugar
1/2 tsp baking powder
/2 tsp baking soda
1 1/2 Cuos Cake flour
1/4 tsp Salt
3 Large Egg yolks
1/2 Cup Sour cream
2 tsp Vanilla extract
3/4 Cup Granulated sugar
9 Tbsp Butter, softened
3/4 Cup Pineapple juice (reserved from can)
Directions
- Heat oven to 350°
- Sift together flour, salt. baking powder and baking soda. Set aside.
- In large mixing bowl. beat together eggs, sugar, 9 tablespoons butter, sour cream and vanilla. Slowly add in dry mixture and pineapple juice. Mix on medium speed 2 minutes, scraping down sides as needed.
- In 10 inch skillet, melt 5 tablespoons butter, brush up the sides of pan. Add brown sugar, mix well and turn heat off. Sprinkle dry cherries and drained pineapple over brown sugar and butter mixture.
- Pour cake batter over the top of the fruit layer evenly.
- Bake right away in a 350° oven 45 minutes or until toothpick comes out clean.
- Flip out on to a platter right away or fruit may stick to the bottom of the pan!
- Cool completely before slicing.
