GRANDMA'S SKILLET PINEAPPLE UPSIDE-DOWN CAKE
This skillet pineapple upside-down cake is baked in a cast iron skillet and served warm. It is wonderful!
Provided by Jen S.
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 465.2 calories, Carbohydrate 77.2 g, Cholesterol 73.3 mg, Fat 16.7 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 10.3 g, Sodium 339.6 mg, Sugar 61.2 g
PINEAPPLE UPSIDE-DOWN CAKE
Try Damaris Phillips' recipe for Pineapple Upside-Down Cake from Food Network.
Provided by Damaris Phillips
Categories dessert
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- For the pineapple: In a 10-inch cast-iron skillet over medium heat, melt the butter and add the brown sugar. Cook, stirring constantly, until the sugar melts, about 2 minutes. Remove from the heat and arrange the pineapple slices in the skillet. Fill in the spaces with the crushed pineapple. Set aside.
- For the cake: Meanwhile, combine the cake ingredients in this fashion: In one bowl, whisk together the flour, baking powder and salt. In bowl number 2, combine the milk, vanilla extract and 1/4 cup of the reserved pineapple juice.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes. Beat in the egg. Add half of the flour mixture and mix on low until just combined. Add the milk mixture and stir until just combined. Add the rest of the flour and mix until combined, about 1 minute.
- Pour the batter over the pineapple slices in the skillet and spread evenly. Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes, checking after 20 minutes to make sure the top isn't getting too brown. If it is, cover loosely with aluminum foil.
- Let cool for 15 minutes. Cover with a cutting board or large plate and invert the cake. Ta daaaaaaa, you are ready to eat!
SKILLET PINEAPPLE UPSIDE-DOWN CAKE
For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. -Bernardine Melton, Paola, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 380 calories, Fat 15g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 224mg sodium, Carbohydrate 59g carbohydrate (48g sugars, Fiber 1g fiber), Protein 4g protein.
PINEAPPLE UPSIDE-DOWN CAKE IN IRON SKILLET
Make and share this Pineapple Upside-Down Cake in Iron Skillet recipe from Food.com.
Provided by angelfan
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 570.7, Fat 21.3, SaturatedFat 8.7, Cholesterol 55.6, Sodium 387.6, Carbohydrate 92.7, Fiber 2.1, Sugar 66.4, Protein 5.5
PLUM UPSIDE-DOWN CAKE
Since my husband liked pineapple upside-down cake, I decided to give this recipe a try one night when we were expecting guests for dinner. Everyone pronounced this cake "Delicious!" and asked for seconds.-Bobbie Talbott, Veneta, Oregon
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Melt butter in a 10-in. cast-iron or ovenproof skillet. Sprinkle brown sugar over butter. Arrange plum halves, cut side down, in a single layer over sugar; set aside. , In a large bowl, beat eggs until thick and lemon-colored; gradually beat in sugar. Combine the flour, baking powder and salt; add to egg mixture and mix well. Blend water and lemon extract; beat into batter. Pour over plums. , Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes. Immediately invert onto a serving plate. Serve warm, with whipped cream if desired.
Nutrition Facts : Calories 245 calories, Fat 7g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 173mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
SOUTHERN PEACH UPSIDE-DOWN CAKE
A dear friend from the South gave me the idea for this peachy cake. I add bourbon and top each slice with vanilla or cinnamon ice cream. -Trista Jefferson, Batavia, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. If desired, combine peaches and bourbon; let stand 10 minutes., Meanwhile, place 1/4 cup butter in a 10-in. cast-iron or other ovenproof skillet; heat in oven until butter is melted, 5-7 minutes. Sprinkle brown sugar evenly over butter. Arrange peach slices over brown sugar., For batter, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined. Spread batter evenly over peaches., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 5 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 306 calories, Fat 15g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 235mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
PINEAPPLE UPSIDE-DOWN SKILLET CAKE
Our pineapple upside-down cake is made the traditional way in a skillet for a gorgeous golden hue, but we've simplified the recipe, using yellow cake mix topped with sunny pineapple slices.
Provided by By Angie McGowan
Categories Dessert
Time 50m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 17 g, TransFat 0 g
OLD FASHIONED UPSIDE-DOWN CAKE
A traditional pineapple upside-down cake cooked in a cast-iron skillet. I guess you could use a regular cake pan as well. I found in an article on "skillet" recipes years ago--sounded strange, but it is very good.
Provided by SharleneW
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Melt 1/3 cup of the butter in a 10-inch cast-iron skillet; stir in brown sugar until well blended.
- Drain pineapple, reserving 2 tablespoons of the syrup.
- Arrange pineapple slices close together in butter-sugar mixture.
- Center each slice with a cherry.
- Sift flour, baking powder and salt onto waxed paper.
- Beat egg whites until foamy in medium bowl.
- Beat in 1/4 cup of the granulated sugar a tablespoon at a time until meringue stands in soft peaks.
- With same beater, beat remaining 1/3 cup butter with remaining 1/2 cup sugar until fluffy.
- Beat in egg yolks, lemon rind, lemon juice and vanilla.
- Blend flour mixture into creamed mixture alternately with sour cream and the 2 tablespoons reserved pineapple syrup.
- Fold meringue until no streaks of white remain.
- Pour over pineapple in skillet.
- Bake in a 350° oven for 35 minutes or until center springs back when lightly touched with fingertip.
- Cool cake in skillet on wire rack for 10 minutes; then invert over serving plate.
- Allow skillet to remain over a cake a minute for syrup to drain from pan.
- Serve warm or cold.
PINEAPPLE UPSIDE-DOWN CAKE VII
This pineapple upside down cake is made in an iron skillet. It's quick, easy and so beautiful.
Provided by Anne
Categories Desserts Cakes Upside-Down Cake Recipes Pineapple Upside-Down Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 5
Steps:
- Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring. Prepare the cake mix as directed by the manufacturer, substitute some of the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.
- Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 61.8 g, Cholesterol 20.3 mg, Fat 12.3 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 5.6 g, Sodium 346.4 mg, Sugar 49.2 g
PINEAPPLE UPSIDE-DOWN CAKE
The combination of rich, buttery cake and caramelized pineapples in this classic dessert will transport guests to the good ol' days. It's traditionally made in a cast-iron skillet, but a 9- or 10-inch cake pan will also get the job done in a pinch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h25m
Yield One 10-inch cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. In the bowl of a mixer fitted with the whisk attachment, beat together flour, granulated sugar, baking powder, and salt. Add oil and milk; beat on medium speed until smooth, about 1 minute. Beat in egg and vanilla until well combined.
- Melt butter in a 10-inch nonstick skillet, preferably cast iron, over medium heat. Add brown sugar and cook, stirring, until moistened. Remove from heat; arrange pineapple and pecans on top. Pour batter evenly over top and smooth with a spatula.
- Bake until a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan 10 minutes. Run a knife around edge of cake, then carefully invert onto a platter. Serve warm or at room temperature, garnished with cherries if desired.
UPSIDE-DOWN APPLE CAKE IN CAST IRON SKILLET - MY RECIPE -
I got two of my Mom's cast-iron skillets. In one of them, i make eggs, omeletts, fried chicken, fried vegetables, fried breaded meats, etc. In the other one, i make cakes and desserts because i don't like to mix flavors in the same one. I have made this apple cake in it and it is very good, so am sharing my recipe here. Enjoy it like we do.
Provided by pink cook
Categories Dessert
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Place your oven rack in the middle of the oven and preheat oven to 350ºF.
- Prepare the topping, melting the 1/3 cup butter in a 10" cast iron skillet ((2" deep), over low heat.
- Remove skillet from heat and stir in the brown sugar and ground cinnamon (or apple pie spices) using a fork.
- Spread this mixture evenly over the bottom of the skillet and arrange the apple slices over the butter/sugar mixture in the skillet.
- In a mixer, blend cake mix, 1 stick melted butter, sour cream, dark corn syrup, eggs and ground cinnamon.
- Beat on low speed for 1 minute. Increase speed to medium and beat 2 minutes longer until creamy.
- Pour the batter over the top of the apples in the skillet and then place the skillet in the oven and bake at 350ºF. for 40-45 minutes and bake until the cake rises high in the skillet, (it will spring back when lightly pressed with your finger when it's done).
- Remove skillet and cool cake in the pan for 5-10 minutes and then run a knife around the edges of the cake to loosen it from the sides of the pan and carefully flip upside down onto a serving plate.
- Cool completely for about 15 minutes and serve warm with vanilla ice cream if you like.
- I have made this cake with Duncan Hines Caramel flavor cake mix and the taste is excellent, too.
- NOTE: this cake can also be made in these baking pans. Just prepare the butter, brown sugar and spices in a skillet over the stove and then pour this mixture in the baking pan sprayed with cooking oil, add the apple slices, pour the batter and bake it.
- Here is a guide to bake the cake in those pan sizes:
- Pan Size: 13x9 inches - Oven Temp: 350ºF. - Baking time: 30-35 minutes.
- Pan Size: 9x9 inches - Oven Temp: 350ºF. - Baking time: 35-40 minutes.
- Pan Size: 8x8 inches - Oven Temp: 325ºF. - Baking time: 50-55 minutes.
CAST IRON SKILLET UPSIDE DOWN CAKE
Another one I found in the Nebraska Kitchens Cookbook. Have fun and experiment with different fruits. If you don't have a cast iron skillet, any heavy pan will do.
Provided by KaDo2609
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In bowl, mix flour, first six tablespoons of butter, eggs, baking powder, sugar, salt, and milk with a spoon to form a lumpy batter.
- Melt the remaining two tablespoons of butter and brown sugar in cast iron skillet on low heat.
- When sugar and butter are melted, sprinkle in about 1 cup of well-drained fruit. Pour batter mixture on top so that all fruit is covered.
- Bake in center of oven at 350 degrees for 35 to 40 minutes until center of cake tests done.
- Remove skillet from oven and immediately invert the skillet onto platter.
- If the cake doesn't drop on the first try, re-heat the skillet for a minute or two on the stovetop to loosen the sugars, but be careful as the fruit and sugar is very hot.
Nutrition Facts : Calories 391, Fat 13.9, SaturatedFat 8.2, Cholesterol 86.6, Sodium 342.9, Carbohydrate 62.4, Fiber 1, Sugar 39.8, Protein 5.5
IRON SKILLET PEACH UPSIDE DOWN CAKE
I love cooking in my iron skillet, so when I ran across this recipe while thumbing through an old cookbook, I just could not resist giving it a try.
Provided by Jellyqueen
Categories Dessert
Time 1h15m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Spray skillet with non-stick cooking spray.
- Melt the 2 tablespoons butter in large iron skillet (frying pan), on top of stove.
- Add brown sugar, mix well and turn off heat.
- Press brown sugar mixture evenly onto bottom of skillet.
- Arrange peaches and cherries, in any pattern you prefer, on top of the brown sugar.
- Mix 1/2 cup softened butter and white sugar in bowl and blend well.
- Add eggs, and blend.
- Next add the flour, baking powder, salt and milk and blend until creamy.
- Add vanilla flavoring and blend.
- Spread batter on top of peaches and set pan on top of cookie sheet and bake for 1 hour.
- Allow to cool for about 5 minutes, then run a knife along the edges of the skillet to loosen.
- Place cake plate on top of skillet and invert, allowing cake to drop out of the skillet.
- Serve warm with whipped cream on top.
RHUBARB UPSIDE-DOWN CAKE
I've baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! -Helen Breman, Mattydale, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Place rhubarb in a greased 10-in. cast-iron or other heavy ovenproof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition., Spread over rhubarb mixture. Bake at 350° until a toothpick inserted in the center comes out clean, about 35 minutes. Loosen edges immediately and invert onto a serving dish. Serve warm. If desired, serve with whipped cream.
Nutrition Facts : Calories 316 calories, Fat 10g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 248mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
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