Skillet Pineapple Upside-Down Cake.

Oh yeah.

Oh yeah. 1970s-style goodness.

You will have to forgive the photo, above. It does not do justice to this cake. But I made this recipe rather late in the evening, just as the kids were heading to bed, and so the photo was taken close to 10pm after a very busy weekend. I am totally just phoning it in here, is what I’m saying, when it comes to this picture.

See, I had promised myself – and my husband – that I was going to make this cake during the holidays. And I was quickly running out of holidays in which to live up to my promise.  I’ve been craving it for weeks!

This is a really easy recipe to make and was really, really tasty when we finally got to eat some at 10:30-ish on Sunday night.

Skillet Pineapple Upside-Down Cake

Ingredients:

Topping:
6 tablespoons of unsalted butter
3/4 cup, packed, of light brown sugar
1 can of pineapple chunks, reserve the juice for the batter
as many little red maraschino cherries as you like

Cake batter:
1 1/2 cups of all purpose flour
2 teaspoons of baking powder
1/4 teaspoon of salt
6 tablespoons of unsalted butter, softened
1 cup of white sugar
2 large eggs
1 1/2 tablespoons of vanilla extract
1/2 cup of unsweetened pineapple juice (from above)

Directions:

  1. Preheat oven to 350F
  2. In a 10″ cast-iron pan, make the topping. Melt the butter over medium heat and add in the brown sugar.
  3. Cook for 4 minutes on medium, stirring constantly. The sugar and butter will turn into a thick caramel that will make you feel tingly just looking at it.
  4. After 4 minutes, remove the skillet from the heat. Arrange your pineapple chunks and cherries (if you’re using them) in a delightful pattern. I went with concentric circles. You can do whatever you want. Set aside to cool.
  5. In a small bowl, mix together the flour, baking powder, and salt.
  6. In a bigger bowl, cream the butter and sugar together – I used my stand mixer for this step.
  7. Add the eggs in, one at a time, mixing well after each one. Add the vanilla extract and mix again.
  8. Add half of the flour mixture, stir well.
  9. Add pineapple juice, stir well.
  10. Add the rest of the flour mixture and stir until it’s mixed. Don’t get crazy with this step.
  11. Gently pour/spoon/scrape the mixture out of the bowl and onto the carefully arranged pineapple (and cherries) in the cast iron pan.  Smooth it a bit if needed. Don’t worry much.
  12. Bake for 45 minutes – until the top is golden. Check it with a toothpick or a cake tester – it should come out clean.
  13. Cool in the pan for about 5 minutes, then invert onto a plate so everyone can see your beautiful pineapple arrangement. You might have to put a few pineapples or cherries back in place – use a fork because they are ridiculously hot and covered in melty sugar.
  14. Cool until room temperature-ish (if you can wait that long) and then serve! Yay!
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