Prep: 20 min. Bake: 30 min. + cooling
8 servings
For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, Kansas
Skillet Pineapple Upside-Down Cake Recipe photo by Taste of Home
Ingredients
- 1/2 cup butter
- 1 cup packed brown sugar
- 1 can (20 ounces) sliced pineapple
- 1/2 cup chopped pecans
- 3 large eggs, separated, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Maraschino cherries
Directions
- Preheat oven to 375°. Melt butter in a 9- or 10-in. ovenproof skillet. Add brown sugar; mix well until sugar is melted. Drain pineapple, reserving 1/3 cup juice. Arrange about 8 pineapple slices in a single layer over sugar (refrigerate remaining slices for another use). Sprinkle pecans over pineapple; set aside.
- In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine the flour, baking powder and salt; gradually add to batter and mix well.
- In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into skillet.
- Bake until a toothpick inserted in the center comes out clean, 30-35 minutes (cover loosely with foil if cake browns too quickly). Let stand 10 minutes before inverting onto serving plate. Place cherries in center of pineapple slices.
Nutrition Facts
1 slice: 380 calories, 15g fat (7g saturated fat), 88mg cholesterol, 224mg sodium, 59g carbohydrate (48g sugars, 1g fiber), 4g protein.
Recommended Video
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What's Trending
- Prep 15 min
- Total 50 min
- Servings 24
Our pineapple upside-down cake is made the traditional way in a skillet for a gorgeous golden hue, but we've simplified the recipe, using yellow cake mix topped with sunny pineapple slices.
By Angie McGowan
Created Jun 4, 2012
Ingredients
- 12 pineapple slices in juice (from three 8-oz cans)
- 16 maraschino cherries
- 3 tablespoons butter, melted
- 1/2 cup packed brown sugar
- 1 box Betty Crocker™ Super Moist™ yellow cake mix
- 1 cup pineapple juice (from can of pineapple)
- 1/2 cup vegetable oil
- 3 eggs
Steps
1
Heat oven to 350°F. Add melted butter to 12-inch cast iron or ovenproof skillet. Sprinkle brown sugar evenly over butter. Arrange 8 pineapple slices in bottom of skillet. Cut remaining slices in half; arrange around inside edge of skillet. Place 1 cherry in center of each whole and half pineapple slice.
2
In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into skillet over fruit.
3
Bake 40 to 45 minutes or until cake is golden brown and springs back when touched lightly in center.
4
Cool cake in skillet 5 to 10 minutes. Run knife around edge of cake to loosen. Place heatproof plate upside down over skillet; turn plate and skillet over. Remove skillet. Serve cake warm.
Tips from the Betty Crocker Kitchens
tip 1
For a fun twist, add pecans or walnuts in between the pineapple slices.tip 2
This recipe can also be made with pineapple chunks.
Nutrition
170 Calories, 7g Total Fat, 1g Protein, 24g Total Carbohydrate, 17g Sugars
Nutrition Facts
Serving Size: 1 ServingCalories170Calories from Fat70
Total Fat7g11%
Saturated Fat2g11%Trans Fat0g
Cholesterol25mg9%Sodium150mg6%Potassium60mg2%Total Carbohydrate24g8%Dietary Fiber0g0%Sugars17g
Protein1gVitamin A0%0%Vitamin C2%2%Calcium4%4%Iron2%2%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved
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