Grandmas Skillet Pineapple Upside Down Cake Recipes

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GRANDMA'S PINEAPPLE UPSIDE DOWN CAKE



Grandma's Pineapple Upside Down Cake image

Make and share this Grandma's Pineapple Upside Down Cake recipe from Food.com.

Provided by Queen Dana

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 (20 ounce) can pineapple slices
2 tablespoons pineapple syrup or 2 tablespoons pineapple juice
1/4 cup butter
2/3 cup brown sugar
1 cup flour
3/4 cup granulated sugar
1/2 teaspoon salt
1/4 cup shortening
1 egg
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/2 cup milk
maraschino cherry (optional)

Steps:

  • Drain pineapple from can and reserve 2 tablespoons of the syrup.
  • Melt the butter in a 10 inch cast iron skillet and stir in the brown sugar until well blended. Remove the skillet from the heat and arrange the pineapple slices on top of the sugar mixture. Put a cherry in the center of each slice.
  • Combine flour and baking powder. In a mixing bowl beat together the shortening and granulated sugar. Beat in the egg, lemon juice and vanilla. Beat in flour mixture and milk until batter is smooth.
  • Pour cake batter evenly over pineapple in skillet and bake at 350°F for about 40 minutes. Allow the cake to cool for about 5 minutes and then turn onto a serving plate.

Nutrition Facts : Calories 362.9, Fat 13.6, SaturatedFat 5.8, Cholesterol 40.6, Sodium 286.8, Carbohydrate 59, Fiber 1.4, Sugar 43.6, Protein 3.4

GRANDMA'S PINEAPPLE UPSIDE-DOWN CAKE



Grandma's Pineapple Upside-Down Cake image

My gramma used to bake cakes and pies during the Depression and my grampa would sell them door-to-door and on the street corners to support them during that awful time. This is one of my favorites.

Provided by C. N.

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 45m

Yield 8

Number Of Ingredients 10

⅓ cup butter
½ cup brown sugar, packed
8 pineapple rings
8 pecan halves
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
⅔ cup white sugar
2 eggs
¼ cup pineapple juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar; heat until bubbly. Remove from heat. Arrange pineapple rings and pecans on top.
  • Sift flour, baking powder, and salt together in a bowl; repeat sifting twice more.
  • Beat white sugar and eggs together in a bowl with an electric mixer until light and fluffy.
  • Alternate folding flour mixture and pineapple juice into the egg mixture in 3 batches, beginning and ending with the flour mixture. Pour over pineapple slices.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 5 minutes. Invert carefully onto a serving platter.

Nutrition Facts : Calories 319.3 calories, Carbohydrate 55.1 g, Cholesterol 66.8 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 5.4 g, Sodium 214.9 mg, Sugar 41.5 g

GRANDMA'S SKILLET PINEAPPLE UPSIDE-DOWN CAKE



Grandma's Skillet Pineapple Upside-Down Cake image

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

1 stick butter
1 ½ cups packed brown sugar
1 (20 ounce) can sliced pineapple
1 (4 ounce) jar cherries
1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 ½ cups white sugar
½ cup butter
2 eggs
1 cup milk
2 teaspoons vanilla extract

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

GRANDMA'S PINEAPPLE UPSIDE-DOWN CAKE!



Grandma's Pineapple Upside-Down Cake! image

This was my all time favorite dessert that my grandma made. Funny, considering I usually don't like any cakes made from a mix!

Provided by ChipotleChick

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 ounce) package yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (16 ounce) can crushed pineapple, drained of 1/3 cup juice
1 cup brown sugar
4 tablespoons butter

Steps:

  • Melt butter in a skillet and mix in sugar and pineapple.
  • Pour pineapple mixture into a 9x13" cake pan.
  • Make cake batter as directed on box
  • Pour cake batter over and spread.
  • Bake at 350 for about 50 minutes. DO NOT OVERBAKE!

Nutrition Facts : Calories 381.3, Fat 16.1, SaturatedFat 4.5, Cholesterol 63.9, Sodium 332.2, Carbohydrate 57.1, Fiber 0.8, Sugar 41.6, Protein 3.6

SKILLET PINEAPPLE UPSIDE-DOWN CAKE



Skillet Pineapple Upside-Down Cake image

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

1/2 cup butter
1 cup packed brown sugar
1 can (20 ounces) sliced pineapple
1/2 cup chopped pecans
3 large eggs, separated, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Maraschino cherries

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.

GRANDMA BEA'S PINEAPPLE UPSIDE-DOWN CAKE



Grandma Bea's Pineapple Upside-Down Cake image

Make a classic, crowd-pleasing cake with this family recipe from fashion designer Michael Kors.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch round cake

Number Of Ingredients 11

1 (20.5-ounce) can pineapple rings in juice
3/4 cup (12 tablespoons) unsalted butter
1 cup lightly packed light-brown sugar
1/3 cup chopped pecans (optional)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse salt
4 large eggs
2 large egg yolks
1 1/2 teaspoons pure vanilla extract
1 1/2 cups granulated sugar

Steps:

  • Preheat oven to 325 degrees.
  • Drain pineapple rings and discard juice. Place pineapple on a paper-towel-lined plate to drain, turning once, for 5 minutes.
  • Melt 6 tablespoons butter and transfer to a 9-inch round cake pan to evenly coat bottom; sprinkle brown sugar evenly over bottom of cake pan and top with an even layer of pineapple rings and pecans, if using. Set prepared cake pan aside.
  • In a large bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, whisk together eggs, egg yolks, and vanilla until well combined; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat remaining 6 tablespoons butter with granulated sugar on medium-high speed until light and fluffy. Reduce speed to low and add flour mixture alternating with egg mixture; beat until batter is just combined.
  • Pour batter in prepared cake pan and transfer to oven. Cook until a cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. Transfer to a wire rack to cool for 10 minutes.
  • Run a small sharp knife around edge of pan to release cake. Place a plate on top of cake pan and invert cake onto plate; serve.

PINEAPPLE UPSIDE-DOWN SKILLET CAKE



Pineapple Upside-Down Skillet Cake image

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

12 pineapple slices in juice (from three 8-oz cans)
16 maraschino cherries
3 tablespoons butter, melted
1/2 cup packed brown sugar
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup pineapple juice (from can of pineapple)
1/2 cup vegetable oil
3 eggs

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

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