Recipe: Tasty Iron Skillet Pineapple Upside-down Cake

February 10, 2020

Iron Skillet Pineapple Upside-down Cake. Arrange pineapple slices on top brown sugar/butter. Place cherries in center of slices. Beat remaining ingredients till well blended.

Iron Skillet Pineapple Upside-down Cake Cut remaining slices in half; arrange around inside edge of skillet. Skillet cakes — featuring fruit and sugar in the bottom of a cast iron skilled, topped with cake batter and cooked atop the stove — were common in both Europe and America for centuries. This recipe for the best pineapple upside down cake can be made in a regular cake pan, or like I did here, in a cast iron skillet. You can have Iron Skillet Pineapple Upside-down Cake using 7 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Iron Skillet Pineapple Upside-down Cake

  1. It's 1 box of Duncan Hines Pineapple Supreme cake mix (with some minor ingredient changes).
  2. Prepare 1/3 cup of vegetable oil.
  3. You need 3 large of egg yolks (reserve egg whites in medium bowl).
  4. You need 20 oz of can crushed pineapple drained (reserve juice).
  5. It's 1 cup of reserved pineapple juice (in place of water as listed on box).
  6. It's 1 stick of of butter.
  7. Prepare 1 cup of packed brown sugar.

It was a total success and the caramel crusty topping that develops from the brown sugar and butter was considerably better than the crust that. The cast iron distributed heat evenly, allowing butter and sugar in the bottom of the skillet to caramelize underneath a cake batter. Pineapple upside-down cake premiered not long after inventor James Dole started putting out perfectly cut pineapple rings, after making the machine that produced perfect cuts. Melt the butter over medium high heat in the iron skillet.

Iron Skillet Pineapple Upside-down Cake step by step

  1. Preheat oven to 325°.
  2. In a 10" iron skillet, melt butter. Add brown sugar and cook until bubbly..
  3. Add pineapple to sugar mixture and continue cooking for 5 minutes. Remove from heat and set aside..
  4. In large bowl, add cake mix, reserved pineapple juice, oil and egg yolks. Mix well..
  5. In medium bowl, beat egg whites on high speed until stiff and thick like whipped cream. Gently fold beaten egg whites into cake batter until mixed well..
  6. Pour batter over pineapple mixture and bake at 325° for 25-30 minutes or until cake is golden brown and toothpick inserted comes out clean..
  7. Let cake stand 5 minutes. Loosen edges with knife, place cake plate on top of cake, hold your breath and flip it upside-down. Enjoy!.

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. After baking and letting it cool for a long period of time, I tried to turn it out onto a plate and the whole thing fell apart -- it looks more like bread pudding with pineapple on it. Sprinkle pecans over pineapple; set aside. In a large bowl, beat egg yolks until thick and lemon-colored.

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