Classic Pineapple Upside-Down Skillet Cake
Indulge in a nostalgic dessert experience with this classic pineapple upside-down cake, perfectly baked in a cast-iron skillet. This delightful cake features a luscious layer of caramelized brown sugar and butter topped with juicy pineapple slices and vibrant maraschino cherries. The fluffy vanilla cake, made from scratch with a hint of fresh lemon zest, complements the sweet and tangy pineapple beautifully. Whether served warm or chilled, this cake is ideal for any occasion, from family gatherings to potlucks, and is sure to impress your guests with its unique presentation and melt-in-your-mouth flavors.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Butter
2/3 cup (divided, melted)
Brown Sugar
2/3 cup (firmly packed)
Sliced Pineapple
1 (16 ounce) can (drained and syrup reserved)
Maraschino Cherries
8 (for decoration)
Cake Flour
1 1/2 cups (sifted)
Baking Powder
1 3/4 teaspoons (sifted with flour)
Salt
3/4 teaspoon (sifted with flour)
Eggs
2 (separated into whites and yolks)
Granulated Sugar
3/4 cup (divided)
Lemon Zest
1 teaspoon (freshly grated)
Lemon Juice
1 teaspoon (fresh)
Vanilla Extract
1 teaspoon (pure)
Sour Cream
1/2 cup
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a 10-inch cast-iron skillet, melt 1/3 cup of butter over medium heat. Stir in the brown sugar until the mixture is fully combined and bubbly.
3
Drain the sliced pineapple, reserving 2 tablespoons of the syrup. Carefully arrange the pineapple slices closely in the butter-sugar mixture, creating an attractive pattern.
4
Place a maraschino cherry in the center of each pineapple slice for a pop of color and flavor.
5
On a sheet of waxed paper, sift together the cake flour, baking powder, and salt. Set aside.
6
In a medium bowl, beat the egg whites until they become frothy. Gradually add 1/4 cup of granulated sugar, one tablespoon at a time, beating until soft peaks form.
7
In another bowl, using the same mixer (no need to clean it), beat the remaining 1/3 cup of butter with the remaining 1/2 cup of granulated sugar until the mixture is light and fluffy.
8
Add the egg yolks, lemon zest, lemon juice, and vanilla extract to the butter mixture, mixing well until fully incorporated.
9
Gradually blend in the flour mixture with the sour cream and reserved pineapple syrup, alternating addition until just combined.
10
Gently fold the meringue into the batter until no streaks remain, being careful not to deflate the mixture.
11
Pour the batter evenly over the arranged pineapple and cherries in the skillet.
12
Bake in the preheated oven for about 35 minutes, or until the center of the cake springs back when lightly touched.
13
Once baked, cool the cake in the skillet on a wire rack for about 10 minutes. Then, carefully invert the skillet onto a serving plate, allowing any excess syrup to drizzle over the cake.
14
Serve warm or at room temperature, and enjoy the delightful blend of flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Classic Pineapple Upside-Down Skillet Cake?
It is a nostalgic dessert featuring a caramelized layer of brown sugar and butter topped with pineapple and cherries, baked in a cast-iron skillet.
What size skillet is needed for this recipe?
This recipe requires a 10-inch cast-iron skillet.
At what temperature should the oven be preheated?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How is the caramelized topping prepared?
Melt 1/3 cup of butter in the skillet over medium heat, then stir in the brown sugar until combined and bubbly.
Should I save the juice from the canned pineapple?
Yes, you should reserve 2 tablespoons of the pineapple syrup to use in the cake batter.
How are the pineapples and cherries arranged?
Arrange the pineapple slices in an attractive pattern in the skillet and place a maraschino cherry in the center of each slice.
What dry ingredients are sifted together?
The cake flour, baking powder, and salt should be sifted together on a sheet of waxed paper.
How do I prepare the egg whites for the cake?
Beat the egg whites until frothy, then gradually add 1/4 cup of granulated sugar until soft peaks form.
When do I add the egg yolks?
Add the egg yolks to the creamed butter and sugar mixture along with the lemon zest, juice, and vanilla.
What role does sour cream play in this recipe?
Sour cream is blended into the batter alternating with the flour mixture to provide moisture and a tender crumb.
How do I incorporate the egg white meringue into the batter?
Gently fold the meringue into the batter until no streaks remain, taking care not to deflate the mixture.
How long does the cake take to bake?
The cake typically bakes for about 35 minutes.
How can I tell if the cake is finished baking?
The cake is done when the center springs back after being lightly touched.
How long should the cake cool before inverting it?
Let the cake cool in the skillet on a wire rack for approximately 10 minutes before inverting.
What happens when I invert the skillet?
When inverted onto a serving plate, the pineapple and cherry topping becomes the top of the cake, with the syrup drizzling over it.
Can I serve this cake warm?
Yes, it is delicious served warm or at room temperature.
Is fresh lemon used in this recipe?
Yes, the recipe uses 1 teaspoon of freshly grated lemon zest and 1 teaspoon of fresh lemon juice.
What type of flour is recommended?
The recipe specifies 1 1/2 cups of sifted cake flour for a light and fluffy texture.
How much butter is used in total?
The recipe uses 2/3 cup of butter in total, divided between the skillet topping and the cake batter.
What kind of sugar is used for the topping?
2/3 cup of firmly packed brown sugar is used to create the caramelized topping.
What kind of sugar is used in the cake batter?
3/4 cup of granulated sugar is used, divided between the egg whites and the butter mixture.
Does the recipe include vanilla extract?
Yes, 1 teaspoon of pure vanilla extract is added for flavor.
Is it necessary to sift the baking powder?
Yes, the baking powder should be sifted with the flour and salt to ensure even distribution.
How many cherries are needed?
The recipe calls for 8 maraschino cherries for decoration.
What size can of pineapple is needed?
A 16-ounce can of sliced pineapple is used for this cake.
Can I use an electric mixer?
Yes, a mixer is used to beat the egg whites and cream the butter and sugar.
Should the pineapple slices be drained?
Yes, drain the slices but remember to keep some of the syrup for the batter.
What is the flavor profile of the cake?
It features a sweet and tangy pineapple flavor with a hint of lemon and a rich vanilla cake base.
Is this a good recipe for potlucks?
Yes, its unique presentation and classic flavors make it a crowd-pleaser for any gathering.
Does the recipe require salt?
Yes, 3/4 teaspoon of salt is sifted with the flour and baking powder.