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Pineapple Upside Down Skillet Cake
This super easy dessert recipe is on that any one cake make. This classic pineapple upside down skillet cake is made in a cast iron skillet, giving it an extra rustic touch!
5
from 1 vote
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Prep Time:
30
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
1
hour
hour
10
minutes
minutes
Servings:
8
Author:
Madison | A Joyfully Mad Kitchen
Ingredients
½
stick butter
melted
½
stick butter
softened
1
cup
all-purpose flour
plus more for skillet
½
teaspoon
baking powder
¼
teaspoon
baking soda
½
teaspoon
coarse salt
¾
cup
sugar
1
large egg
½
cup
milk
½
cup
packed brown sugar
1
can pineapple slices
2
tablespoons
pineapple juice
reserved from slices
6
raspberries
Instructions
Preheat oven to 375ºF.
Pour ½ stick melted butter into an 8-inch ovenproof skillet (preferably cast iron).
Pour in brown sugar and smooth on bottom.
Line pineapple slices along bottom of pan. Place raspberries in center of pineapple slice.
Cut slices in half and place along edges of pan.
Whisk together flour, baking powder, baking soda, and salt.
With an electric mixer on medium, beat ½ stick softened butter and sugar until pale and fluffy, 3 to 5 minutes. Beat in egg.
Add flour mixture in 3 batches, alternating with milk; beat until combined.
Pour in two tablespoons of pineapple juice and combine. Don't over mix.
Transfer batter to the prepared skillet; smooth top.
Bake until golden brown and a cake tester into center comes out clean, 35 to 40 minutes.
Allow to cool, then cut slices and flip upside down to serve.
Notes
Be careful not to over mix when adding the pineapple juice.
Nutrition
Serving:
1
g
|
Calories:
304
kcal
|
Carbohydrates:
46
g
|
Protein:
3
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
4
g
|
Cholesterol:
55
mg
|
Sodium:
314
mg
|
Fiber:
1
g
|
Sugar:
32
g