Pineapple Skillet Cake
A luscious pineapple skillet cake featuring caramelized brown sugar and juicy pineapple slices, perfect for a warm dessert or special occasion treat that appeals to fruit lovers.
Ingredients
Instructions
- Heat butter and brown sugar together in a heavy skillet until sugar is melted; cool.
- Arrange pineapple slices over the caramelized mixture in the skillet.
- Beat sugar into the beaten eggs; add vanilla.
- Sift together flour, baking powder, and salt, then add to the egg mixture and combine.
- Pour the batter over the pineapple slices in the skillet.
- Bake at 350°F (175°C) for about 40 minutes until golden and cooked through.
- While hot, invert the skillet onto a serving plate to turn out the cake.
- Serve warm with whipped cream.
Tips & Substitutions
For a richer flavor, consider using brown butter in place of regular butter. If you need a lighter option, substitute half of the sugar with unsweetened applesauce. Ensure that the skillet is well-seasoned to prevent sticking when inverting the cake. For a twist, add chopped nuts or coconut to the batter for added texture, similar to other American recipes.
Serving Suggestions
Serve the cake warm, topped with a dollop of whipped cream for a delightful contrast. It pairs beautifully with Leona'S Ice Cream for a delicious dessert experience. For a complete meal, consider serving it alongside a fresh fruit salad or a scoop of vanilla ice cream for a refreshing touch.
Storage & Reheating
Store leftover Pineapple Skillet Cake in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave for 15-20 seconds or place in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through, ensuring the cake remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Skillet Cake contains roughly 581 calories, with 3g protein, 31g carbohydrates, and 41g fat. It is a good source of calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 499mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapples instead of canned?
Yes, you can use fresh pineapples! Just slice them into rings and grill or sauté them briefly to achieve a caramelized effect. This adds an excellent flavor and texture to your Pineapple Skillet Cake.
What can I substitute for butter in this recipe?
You can replace butter with coconut oil or a vegan butter alternative for a dairy-free option. Just ensure that whichever substitute you use is melted before mixing it with the sugars to maintain the texture of the cake.
How do I know when the cake is done baking?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is ready. Additionally, the cake should be golden brown and spring back when lightly pressed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).