The iconic Skillet Pineapple Upside Down Cake with sweet pineapple slices caramelized in butter and brown sugar topped with a fluffy yellow cake batter.
Prep Time 20 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 8servings
Ingredients
¼cupbutter
⅔cupfirmly packed light brown sugar
16ouncescanned pineapple slices
7maraschino cherries
2large eggsseparated
¾cupgranulated sugar
¾cupall-purpose flour
⅛teaspoonsalt
½teaspoonbaking powder
Whipped cream or vanilla ice creamoptional
Instructions
Preheat the oven to 325 degrees.
Melt the butter over medium-low heat in a 10” cast iron skillet. Remove from heat and spread the brown sugar evenly over the bottom of the skillet.
Drain the pineapple reserving 1/4 cup of the juice. Arrange pineapple slices in a single layer on top of the brown sugar. Place a maraschino cherry in the center of each slice.
Beat the egg yolks in a medium bowl until light yellow and thickened. Gradually beat in the sugar. Gradually add the reserved juice to the yolk mixture, beating well.
With the mixer on slow speed, slowly add the flour, salt, and baking powder to the egg yolk mixture, until blended.
In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the egg yolk and flour mixture. Spoon batter over pineapple slices.
Bake for 40-50 minutes or until a skewer inserted near the center comes out clean. Cool cake in skillet for 30 minutes. Invert onto a serving plate.
May be served warm or cold with whipped cream or ice cream if desired.
Notes
To remove the cake from the pan, cool on a wire rack for 15 to 30 minutes. Then run a knife or spatula between the cake and pan. Using a serving plate that is larger all around than the pan, place the plate upside down on top of the pan. Grasp the pan and plate with both hands and invert the whole thing. Sit the plate down and carefully lift the pan.
If you don’t have a cast iron skillet, you can easily substitute a standard 9-inch cake pan or square baking pan.