Skillet Cake(Upside-Down Cake)
A warm, caramelized upside-down cake featuring pineapple and pecans, with a rich buttery topping, perfect for a comforting dessert or special occasion treat.
Ingredients
Instructions
- Melt butter in a 9-inch skillet; when melted, sprinkle brown sugar and pecans over the bottom.
- Arrange sliced pineapple on the sugar layer.
- Prepare remaining ingredients: beat eggs until light; add salt and sugar, beating constantly.
- Heat milk to boiling point; add butter and beat into egg mixture.
- Add vanilla; then add sifted flour and baking powder, and beat quickly until blended.
- Pour batter over fruit in the skillet.
- If using self-rising flour, omit salt and baking powder.
- Bake at 325°F for 30 minutes.
- Turn out while warm and serve upside down.
Tips & Substitutions
For a richer flavor, consider using brown butter instead of regular butter. If you don't have pecans, walnuts or almonds can make a great substitute. To enhance the pineapple, you can add a splash of rum or coconut extract into the batter. Remember to sift the flour to prevent clumps, and use room temperature ingredients for better mixing.
Serving Suggestions
Serve the skillet cake warm, allowing the caramelized pineapple to shine. It pairs beautifully with whipped cream or a scoop of vanilla ice cream. For a delightful twist, consider drizzling with a homemade caramel sauce. This cake also complements a cup of coffee or tea, making it perfect for brunch or dessert.
Storage & Reheating
Store any leftover skillet cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. To reheat, place slices in the microwave for about 15-20 seconds or warm in a preheated oven at 350°F for 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Skillet Cake(Upside-Down Cake) contains roughly 431 calories, with 6g protein, 39g carbohydrates, and 24g fat. It is a good source of calcium (15% of the Daily Value), dietary fiber (14% of the Daily Value), and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 525mg per serving (23% 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 instead of canned. Make sure to caramelize them lightly in the skillet before adding the batter to enhance their flavor. Fresh pineapple may require a bit more cooking time, so keep an eye on it while baking.
What can I substitute for eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce per egg. Alternatively, a flax egg made by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water can work well, providing moisture and binding.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If there's wet batter on the toothpick, it needs more baking time.
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).