Iron Skillet Pineapple Upsidedown Cake Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt 1 stick butter in the bottom of a cast iron skillet over medium heat, about 3 minutes. Remove from heat and sprinkle brown sugar evenly over butter. Add pineapple slices on top of sugar in 1 decorative layer with a cherry in the middle of each pineapple ring. Set aside.
• Sift flour, baking powder, and salt together in a bowl.
• Cream sugar and butter together in a bowl. Add eggs and mix. Add flour mixture and milk in an alternating fashion. Add vanilla extract and mix well. Pour mixture evenly over pineapples in the skillet.
• Bake in the preheated oven until cake is golden brown, about 40 minutes.
• Let cake cool in the skillet for 10 minutes before inverting onto a serving plate. Serve warm.

Steps:

• 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.

Steps:

• 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.
• 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.
• Bake 40 to 45 minutes or until cake is golden brown and springs back when touched lightly in center.
• 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.

Steps:

• 1. Preheat oven to 350. Melt 2/3 cup of butter; Stir in brown sugar.
• 2. Spread in bottom of 12-inch iron skillet or a 13 X 9 X 2 pan. DO NOT GREASE.
• 3. Arrange pineapple slices over sugar mixture; Place a cherry in the center of each.
• 4. Sprinkle with pecans and set aside.
• 5. In large bowl cream sugar and remaining butter; Beat in eggs and vanilla.
• 6. Combine all dry ingredients; Add alternately with the buttermilk, mixing well after each addition.
• 7. Pour carefully over sugar mixture.
• 8. Bake at 350 for 50-60 minutes or until toothpick test says it's done. Immediately invert onto serving platter.

Steps:

• Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring. Prepare the cake mix as directed by the manufacturer, substitute some of the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.
• Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.

Steps:

• 1. Preheat oven 350 degrees.
• 2. Melt butter in skillet
• a. Sprinkle brown sugar over butter to ¼ inch thick on bottom of skillet.
• b. Place pineapple slices side by side inside pan.
• Place cherries inside the rings of pineapples.
• 3. Mix shortening, sugar, eggs, and vanilla with electric mixer until smooth.
• 4. Sift flour, salt, baking powder, and pudding.
• 5. Gradually add flour mixture to shortening mixture while alternating milk/juice. Add enough milk to mixture that it has the cake batter consistency or could be somewhat spooned.
• 6. Spoon or pour mixture over pineapples and bake 40-45 minutes until tooth pick come out clean.
• 7. Allow to cool some if going to remove from skillet.

Steps:

• Preheat oven to 350°F.
• Melt butter in iron skillet.
• Sprinkle brown sugar over butter.
• Arrange pineapple slices on top brown sugar/butter.
• Place cherries in center of slices.
• Beat remaining ingredients till well blended.
• Pour over pineapple in skillet and bake for 35 to 45 minutes or until tooth pick inserted comes out clean.
• Remove from oven and turn onto heat-proof plate.

Steps:

• Heat grill to 350 degrees F.
• Place a 10-inch cast iron skillet in the center of the grill and heat thoroughly.
• Meanwhile, make cake batter: Sift the cake flour, baking powder, and salt together; set aside. With a mixer, cream together the butter, sugar, and egg yolks. With the mixer on low speed, add the dry ingredients to creamed mixture, alternating with the milk. Add vanilla extract. In a separate mixing bowl, beat the egg whites until stiff peaks form and then fold them into the batter. Set batter aside.
• Place the 1/2 stick butter and the brown sugar in the skillet and let the mixture melt and begin to caramelize. When lightly caramelized, place pineapples and enough cherries to cover on top, in a decorative pattern. Then pour the cake batter over, filling to within 1/2-inch of the top of the skillet. Transfer the skillet to a large foil pan and cover with foil; be careful handling the skillet as the handle will also be very hot. Return to the grill and pierce the foil in the corners to allow steam to escape during the cooking process.
• Grill cake at 350 degrees F until cake is golden brown and springs back when lightly touched with your finger, about 45 minutes. Remove from the grill and run a knife around the edge of the skillet to free the cake; again, be careful handling the skillet as the handle will also be very hot. While cake is still hot, place a serving plate on top of the skillet and carefully turn the cake over onto the plate. Serve warm or cold.

Steps:

• 1. Preheat oven to 350. To make cake, in large mixing bowl, put the flour, baking powder, salt, sugar, 1/2 stick butter, the shortening, milk, eggs, vanilla and reserved pineapple juice. Mix til well combined. Set aside. Melt remaining 1/2 stick butter in 10 to 12 inch iron skillet over medium heat. Swirl to thoroughly coat the skillet.
• 2. Sprinkle brown sugar over the butter, making sure it's evenly distributed. You want the entire surface of the butter to be covered in brown sugar. Don't stir. As soon as the sugar dissolves, put a layer of pineapple slices over the top. If desired, put maraschino cherries in center of pineapple slices.
• 3. Pour batter evenly over pineapple slices. Evenly distribute it over the surface of the pineapple. Gently spread to even out the surface. Bake the cake for 30 to 40 minutes til toothpick inserted in center comes out clean. The cake will be slightly uneven on top, but don't worry. the top will soon be upside down. Get it? Immediately run a knife around the edge of the cake. Then put a cake plate upside down on top of the skillet. Very carefully invert skillet so that the cake is turned upside down onto the cake plate.