Pineapple Skillet Cake - Master Cookbook Recipe # 250

Name: Pineapple Skillet Cake - Master Cookbook Recipe # 250
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 (One) 10 or 12-inch skillet cake
Cuisine: Southern
Ingredients: 4 Tbsp salted butter; 2/3 cup light brown sugar, packed; Fresh-cut pineapple rings; Small jar maraschino cherries; 1/2 cup shortening; 1/2 cup light brown sugar, packed; 1 cup granulated sugar; 2 large eggs, room temperature; 1-1/2 cups self-rising flour; 1/2 cup milk (whole or 2%); 1 tsp vanilla extract; Cooking spray

This is the ultimate version of a classic pineapple upside-down cake, made even better by using a cast-iron skillet and fresh pineapple. The butter and brown sugar simmer into a rich caramel base that coats the fruit, while the cake itself remains light and tender. It’s a beautiful, impressive dessert that’s surprisingly easy to pull off.

This is recipe #250 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 35 minTotal time: 50 min

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Ingredients

Skillet Base:
4 Tbsp salted butter
2/3 cup light brown sugar, packed
Fresh-cut pineapple rings
Small jar maraschino cherries
Cake Batter:
1/2 cup shortening
1/2 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs, room temperature
1-1/2 cups self-rising flour
1/2 cup milk (whole or 2%)
1 tsp vanilla extract
Cooking spray

Instructions

Caramelize: Melt the 4 tablespoons of butter and 2/3 cup brown sugar in a deep 10 or 12-inch cast-iron skillet. Simmer on low heat for 4 to 5 minutes until bubbly and combined.
Arrange Fruit: Place your fresh pineapple rings into the skillet over the sugar mixture and place cherries in the centers and gaps.
Cream: In a mixing bowl, blend the shortening, brown sugar, granulated sugar, and eggs until creamy and smooth.
Mix Batter: Add the flour and milk alternately to the creamed mixture, then stir in the vanilla. Beat the batter for exactly 2 minutes.
Bake: Spray the exposed upper edges of the iron skillet with cooking spray. Carefully pour the batter over the pineapple and cherries. Bake at 350°F for 25 to 35 minutes, or until the top is golden and a toothpick comes out clean.
Flip: Allow the cake to cool in the skillet for 15 minutes. Run a knife around the edge, then carefully invert it onto a large serving plate

Notes

Tammy's Tip: "Using fresh pineapple instead of canned makes a world of difference in the flavor and texture of this cake. Just make sure your skillet is at least 3 inches deep so that wonderful batter doesn't overflow!"