Pineapple Upside-Down Cake(Skillet)
A luscious pineapple upside-down cake baked in a skillet, featuring caramelized pineapple slices and cherry toppings with a moist, tender crumb—perfect for casual gatherings and dessert lovers.
Ingredients
- 1 (1 lb. 4 oz.) can pineapple slices in syrup ⓘ
- 1/4 cup butter ⓘ
- 2/3 cup brown sugar ⓘ
- maraschino cherries ⓘ
- 1 cup unbleached flour ⓘ
- 3/4 cup granulated sugar ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 cup milk ⓘ
- 1/4 cup vegetable oil ⓘ
- 1 large egg ⓘ
- 1/4 teaspoon grated lemon rind ⓘ
- 1 teaspoon lemon juice ⓘ
- 1 teaspoon vanilla extract ⓘ
Instructions
- Preheat the oven or skillet as needed.
- Melt butter in a skillet and add brown sugar, stirring until combined and caramelized.
- Arrange pineapple slices and maraschino cherries over the caramel in the skillet.
- In a mixing bowl, combine unbleached flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk together milk, vegetable oil, egg, lemon rind, lemon juice, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Pour the batter over the pineapple and cherries in the skillet.
- Bake in the oven or cook on the stovetop until the cake is golden and a toothpick inserted comes out clean.
- Allow to cool slightly, then invert the skillet onto a serving plate to release the cake.
Tips & Substitutions
For a richer flavor, try using brown butter instead of regular butter when preparing the caramel. If you don't have maraschino cherries, you can substitute with fresh cherries or omit them entirely. Ensure your skillet is oven-safe if you're using one; alternatively, you can bake the cake in a separate baking dish.
Serving Suggestions
Serve your Pineapple Upside-Down Cake warm, topped with a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a dollop of whipped cream or even a drizzle of caramel sauce. Consider serving it alongside a refreshing fruit salad or a scoop of Cucumber Sauce For Fish for a complete meal.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 20 seconds or warm it in a skillet over low heat until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Upside-Down Cake(Skillet) contains roughly 252 calories, with 2g protein, 34g carbohydrates, and 6g fat. It is a good source of calcium (18% of the Daily Value) and vitamin A (10% of the Daily Value). Note that it is relatively high in sodium, at 612mg per serving (27% 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 pineapple instead of canned?
Yes, you can use fresh pineapple slices! Just make sure to caramelize them in the skillet before adding the batter. Fresh pineapple may have a slightly different texture, but it will enhance the overall flavor of the cake.
What can I substitute for vegetable oil?
You can substitute vegetable oil with melted coconut oil or unsalted butter for a richer flavor. If you're looking for a healthier option, applesauce can work as a substitute, though it may alter the cake's texture slightly.
How do I know when the cake is done baking?
The cake is done when it's golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it during the last few minutes of baking to avoid overcooking. If you're cooking on the stovetop, ensure it doesn't burn on the bottom.
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).