Comments on: Get Your Skillet On (Recipe: Cast Iron Skillet Pineapple Upside Down Cake)

By: Stuart

Stuart — Tue, 09 Nov 2010 05:28:36 +0000

This recipe was fantastic. If your a foodie like me, there are times you like to “stick” to a recipe and then there are other times your creative self takes over. In this case, I wanted to stick to the recipe but had some last minute limitations, for example, I only had crushed pineapple on hand, so I drained it and used the juice drained off from it and spread it across the bottom of the pan. Also, I added about 2 extra tablespoons of butter to the skillet because I didn’t think there was enough to mix in with the amount of the brown sugar. Outcome: AWESOME. I wish I could post pics because it turned out picture perfect. BTW, the egg whites folded into the batter afterwards was amazing. The cake had such a nice fluffy texture rather than the dense cakes I have tried/made before. Thanks for posting this wonderful recipe, definitely a keeper!

By: Cast Iron Skillet Side Dish Recipe Herbed Potatoes Cooking Light | Dine and Dish

Mon, 11 Oct 2010 20:33:35 +0000

[...] Cast Iron Skillet Pineapple Upsidedown Cake from A Bloggable Life / Inn Cuisine [...]

By: Amanda

Amanda — Wed, 19 May 2010 01:50:32 +0000

Wow that looks great! I make mine in a cast iron skillet too, just posted it recently in fact I don’t use pecans, but I bet they taste great!

By: Sandie

Sandie — Sun, 06 Sep 2009 18:04:29 +0000

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.

By: rmoore

rmoore — Sun, 06 Sep 2009 17:18:02 +0000

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???

By: Lindsey

Lindsey — Sat, 01 Aug 2009 13:40:06 +0000

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!

By: Sandie

Sandie — Thu, 12 Feb 2009 02:34:34 +0000

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.