Skillet Upside-Down Cake
A stunning upside-down cake featuring a caramelized pineapple and strawberry gelatin topping, topped with moist yellow cake. Perfect for family gatherings or special occasions.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Melt 3/4 cup butter in a heavy 10-inch skillet.
- Sprinkle the brown sugar and strawberry gelatin over the melted butter.
- Drain the crushed pineapple over the gelatin mixture.
- Prepare the cake mix according to package directions, using reserved pineapple juice plus water to measure 1 1/3 cups of liquid.
- Pour the cake batter over the pineapple mixture in the skillet.
- Bake for 50 to 55 minutes.
- Immediately turn the upside-down cake onto a serving dish to serve.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of salt to balance the sweetness. If you don't have strawberry gelatin, raspberry or cherry gelatin can be excellent substitutes. Be sure to let the cake cool slightly before inverting it to prevent sticking. Using a non-stick skillet can also help with easy release.
Serving Suggestions
Serve the cake warm or at room temperature, and consider pairing it with a scoop of vanilla ice cream for a delightful contrast. Fresh whipped cream can also enhance its flavor. This cake goes wonderfully with a light salad or a glass of sweet tea, making it a perfect dessert after a meal like American recipes.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate for up to a week. To reheat, microwave individual slices for about 15-20 seconds or warm in a preheated oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Skillet Upside-Down Cake contains roughly 201 calories, with 0g protein, 23g carbohydrates, and 13g fat.
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 strawberries instead of gelatin?
While fresh strawberries can add a lovely flavor and texture, they won't replicate the sweetness and color of the gelatin. You could puree fresh strawberries and mix them with sugar to create a similar effect, but the results will differ in consistency.
What if I don't have a 10-inch skillet?
If you don't have a 10-inch skillet, you can use a larger skillet or a round cake pan, but adjust the baking time as needed. A smaller pan may require a longer baking time, while a larger one might bake faster. Keep an eye on the cake to ensure it cooks evenly.
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Just bake it, let it cool completely, and then store it in the refrigerator. When ready to serve, allow it to come to room temperature or reheat it gently in the oven for the best flavor and texture.
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).