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Pineapple Upside-Down Cake in a Skillet
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Desserts
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4517175
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- ¼ cup butter
- 1 cup firmly packed brown sugar
- ¾ cup chopped pecans
- 1 can (20 ounces) pineapple slices, drained, reserving 5 tablespoons juice
- 3 eggs, separated
- 1 cup white granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Maraschino cherries
Directions
- Preheat oven to 350°F.
- Melt the butter in a 9-inch cast iron skillet. Add the brown sugar and pecans; stir well to thoroughly combine, then turn off the heat—don't cook it. Arrange 8 pineapple slices in a single layer over the brown sugar mixture (your 9-inch skillet should accommodate 8 slices without overlapping). Set the skillet aside.
- Combine the flour, baking powder and salt in a bowl; set aside.
- Whip the egg yolks at medium speed until they are thick and lemon colored. Gradually add the sugar, continuing to beat. Add the flour mixture to the yolk mixture, and stir in the reserved pineapple juice.
- Whip the egg whites until stiff peaks form. Fold the whites into the cake batter. Pour or spoon the batter evenly over the pineapple slices.
- Bake at 350°F for 40–45 minutes. Cool the cake in the skillet for 30 minutes; then invert it onto a serving plate. Place a maraschino cherry in the center of each pineapple ring.
Notes
The Cookbook has other pineapple upside-down cake recipes.