Pineapple Upside Down Cake Show Use the middle oven rack In a 10 -12 inch cast iron
skillet: 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
Directions
Nutrition Facts1 slice: 380 calories, 15g fat (7g saturated fat), 88mg cholesterol, 224mg sodium, 59g carbohydrate (48g sugars, 1g fiber), 4g protein. Recommended Videoⓘ How do I bake a cake in a cast iron skillet?Tips for Baking in a Cast Iron Cake Pan. Grease the Pan. We recommend using a baking spray that contains flour to grease the pan before baking. ... . Fill the pan ¾ of the way full. ... . Let it rest. ... . Flip it out. ... . Hand wash, dry, rub with oil.. What is the best pan for an upside down cake?Choose the right pan.
I usually bake my upside-down cakes in a cast iron skillet because I like how it crisps the edges, but a cake pan will work too. If you have a non-stick cake pan, use it!
How do you get pineapple upside down cake to not stick to the pan?Pour ½ of melted butter into cast iron skillet or round cake pan. Swirl the pan until the bottom and sides are well-coated with butter to prevent the cake from sticking.
Can I make pineapple upside down cake the night before?Like most cakes, pineapple upside-down cakes can be made in advance. Warm the cake slightly after it's been refrigerated or frozen and it will taste like it was made the same day!
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