Skillet Pineapple Upside-Down Cake
Indulge in a delightful Skillet Pineapple Upside-Down Cake, where sweet caramelized pineapple meets a fluffy cake base. This tropical treat is perfect for gatherings or family dinners, providing a burst of flavor and nostalgia with every slice. The combination of buttery richness and fruity brightness makes it a crowd-pleaser.
Ingredients
Instructions
- Melt 1/4 cup of butter in a skillet.
- Spread 1 cup of brown sugar evenly over the melted butter.
- Place 1 slice of pineapple in the center of the skillet and arrange the remaining slices around it.
- Place a maraschino cherry in the center of each pineapple slice.
- Cover with the batter made from the remaining ingredients.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light. If you're out of cake flour, you can make your own by mixing all-purpose flour with cornstarch. Just replace 1 cup of flour with 2 tablespoons of cornstarch and fill to 1 cup with all-purpose flour. Ensure your skillet is well-seasoned to prevent sticking.
Serving Suggestions
Serve the Skillet Pineapple Upside-Down Cake warm for the best experience. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. This dessert also complements a cup of coffee, making it an excellent choice for brunch or an afternoon treat.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice in the microwave for about 20-30 seconds, or warm it in a skillet over low heat for a few minutes to retain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Skillet Pineapple Upside-Down Cake contains roughly 371 calories, with 3g protein, 76g carbohydrates, and 2g fat. It is an excellent source of vitamin C (42% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1132mg per serving (49% 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 for a brighter flavor. Just slice it into rings and ensure they are well-drained if using fresh juice. The cooking time may vary slightly, 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 or a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit for 5 minutes). This will help bind the ingredients together in your cake.
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 crumbs, the cake is ready. Avoid overbaking to keep it moist and tender.
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).