How do you get from this…
…to this?
With an outstanding recipe for Cast Iron Skillet Pineapple Upside Down Cake, that’s how!
Boasting a delicate, buttery pineapple flavor and a crunchy, caramelized topping, this cast iron skillet cake is a sweet reminder of days gone past. With documented origins of pineapple upside down cake being traced back as early as the 1920’s, this adapted version has been updated to save you precious time in the kitchen while staying true to its roots.
So go ahead, linger with guests, spend time with your family and enjoy catching up with friends. When you’re ready for a sweet ending, whether at dinner, breakfast or tea time, this moist cake will be waiting to take center stage.
Enjoy!
Cast Iron Skillet Pineapple Upside Down Cake
(recipe from Inn Cuisine, adapted from The Southern Living Cookbook, circa 1997)
for this recipe, you will need an 11 or 12-inch well seasoned, cast iron skillet
- 1/4 cup butter
- 1 cup firmly packed brown sugar
- 1/2 cup chopped pecans
- 1 (15 & 1/2 ounce) can sliced pineapple rings, undrained
- 1 box pineapple-flavored cake mix (I recommend Duncan Hines Pineapple Supreme Cake Mix)
- 1 cup water
- 1/3 cup reserved pineapple juice (from canned pineapple rings)
- 3 eggs, separated
- 1/3 cup canola (or vegetable oil)
- 6-8 maraschino cherries
Melt butter in an 11 or 12-inch cast iron skillet. Add brown sugar and pecans; stir well. Reserving 1/3 cup juice, drain canned pineapple rings and set juice aside. Arrange pineapple rings in a single layer over the brown sugar pecan mixture. Set skillet aside.
Empty 1 package of pineapple-flavored cake mix into a large bowl. Add 1 cup water, 1/3 cup (reserved) pineapple juice, 1/3 cup canola oil and 3 eggs yolks into the cake mix and beat according to directions on package. In a separate bowl, beat remaining 3 egg whites until stiff peaks form; gently fold into batter. Pour (or spoon) batter evenly over pineapple base already in skillet. Bake at 350 degrees F for approximately 40-45 minutes, or until cake is lightly browned and set in the center. Remove cake from oven and let rest in skillet for about 30 minutes. When time has elapsed, run a knife around the outer edge of the cake to loosen from skillet, then invert cake onto a serving plate. Place drained maraschino cherries in centers of pineapple rings.
Note – If any of the brown sugar pecan mixture should remain in the bottom of the cast iron skillet after inverting, simply spoon it back onto the cake and spread gently.
Yield: 1 (11 or 12-inch) cake.
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{ 18 comments… read them below or add one }
That is simply delicious looking. Does the cast iron skillet give the outside and extra crunch. Looks Great!
Ooooh. Wouldn’t I love to offer this at my table for breakfast..or anytime. Thanks for sharing Sandie:D
Come. To. Mama.
Looks gorgeous with pecans!!
This looks amazing! I am just starting to get into cast iron skillet cooking, I haven’t used my pan to make dessert yet.
other than cornbread, this is the best use for a cast-iron skillet. nicely done, sandie!
Well, that looks gorgeous! I must admit that I have a terrible track record with things that get inverted, and that includes pineapple upside down cake and tarte tatin. I love the thought of the crunch of the nuts on the top of your version of the cake.
This looks great. Ill be trying it out today.
Your cake looks great. Pineapple Upsidedown Cake was my grandfather’s favorite and we would have it every year for his birthday. I’ll have to make some and have a slice in his memory.
WOW – This looks amazing! I love your blog and I just Subscribed to get all your updates. Thanks so much!
zesty
This looks scrumptious Sandie and anything caramelised gets my vote!
This looks spectacular. I so have to try it. Beautiful photograph, probably tasted delicious. Love your blog!!
This looks amazing and I can only imagine how it actually tastes.
I love making things like this. There’s something so satisfying about baking in old cast iron pans.
Jude – I agree completely. Not only are old, well-seasoned cast iron skillets indispensable, but they come with a sense of history and purpose, as if you’re cooking with an old friend or family member. Strange to think of it that way, but true nonetheless.
I just made this last night and it has got to be one of the best desserts I have ever made. This will be my ‘go to’ recipe for pot lucks and parties!
This recipe indicates you should whip the egg whites until they peak – however it doesn’t detail what you should do with them. Is this for a whipped cream effect? If so, shouldn’t you add sugar and Cream of Tartar
Confused???
rmoore – If you double check the recipe, immediately after it says beat egg whites until stiff peaks form, the directions indicate to fold them into the existing batter. So no, the egg whites are not for whipped cream, they are for incorporating more air & volume into the batter. Hope that helps. Thanks for your question.