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pineapple skillet cake

(1 rating)
Recipe by
Rainn Thomas
Akron, OH

I've had many pineapple upside down cakes and I have admit that with this one, my mother out does me 100 to 1. This is probably my favourite cake recipe she has ever taught me. ** REQUIRES A 12" CAST IRON SKILLET **

(1 rating)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For pineapple skillet cake

  • 1 c
    brown sugar
  • 3 Tbsp
    butter (not margarine)
  • 6 slice
    pineapple (canned or fresh)
  • 6
    maraschino cherries
  • 3
    eggs, separated
  • 1 c
    sugar, white
  • 1/2 c
    pineapple juice
  • 1/4 tsp
  • 1 1/2 c
    flour, all-purpose
  • 1 1/2 tsp
    baking powder
  • 1 tsp

How To Make pineapple skillet cake

  • 1
    Preheat oven to 350F.
  • 2
    In a 12-inch cast iron skillet combine brown sugar and butter, cooking over medium heat until sugar is melted. Remove from heat.
  • 3
    Arrange pineapple slices over in the sugar mixture, placing a cherry in the center of each slice.
  • 4
    In a mixing bowl, beat egg yolks until thick and lemon coloured.
  • 5
    Add sugar, pineapple juice and vanilla; continue beating 1-2 minutes.
  • 6
    Sift together dry ingredients and stir into the batter.
  • 7
    In a separate bowl, beat the egg whites until stiff and then fold into the batter.
  • 8
    Pour batter over pineapples in the skillet and bake 25-30 minutes.
  • 9
    Remove from oven, invert cake onto a platter/cake plate and serve warm with vanilla ice cream or whipped topping.

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