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 1/3 Maraschino cherries (pitted and stems removed), patted dry
20 oz (1 can) 20 Crushed pineapple, drained (reserve juice)
5 Tbsp 5 Butter
3/4 Cup 3/4 Light brown sugar
1/2 tsp 1/2 baking powder
/2 tsp /2 baking soda
1 1/2 Cuos 1 1/2 Cake flour
1/4 tsp 1/4 Salt
3 Large 3 Egg yolks
1/2 Cup 1/2 Sour cream
2 tsp 2 Vanilla extract
3/4 Cup 3/4 Granulated sugar
9 Tbsp 9 Butter, softened
3/4 Cup 3/4 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.
