skillet pineapple upside down cake

★★★★★ 1 Review
harht4God avatar
By Shelia Rudick
from Lewisville, TX

This is a classic recipe. The pudding mix adds extra moisture.

★★★★★ 1 Review
serves 10
prep time 20 Min
cook time 35 Min

Ingredients For skillet pineapple upside down cake

  • 1 can
    pineapple slices
  • 1/2 c
    butter, melted
  • 1 c
    packed brown sugar
  • 1 box
    instant pudding mix (4-serving size)
  • 3
    eggs, separated
  • 1 c
    sugar
  • 1 tsp
    vanilla extract
  • 1 c
    all purpose flour
  • 1 tsp
    salt
  • maraschino cherries

How To Make skillet pineapple upside down cake

  • 1
    Preheat oven to 375 fahrenheit.
  • 2
    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 the remaining lices for another use). Place cherries in center of ineapple slices; set aside.
  • 3
    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.
  • 4
    In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into skillet. Bake at 375° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before inverting onto serving plate.

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