Iron Skillet Pineapple Upside-Down Cake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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My boyfriend loves pineapple upside down cake and any dish that involves the iron skillet, and I am the famed cake baker in the family. That is how this cake and I introduced ourselves to one another. I am not a fan of cakes without yummy frosting or chunks of fruit. Until I put this recipe together and am in love with the cake including the pineapples! I used a 10 inch iron skillet to bake this. Ingredients:
1/4 cup butter |
1 cup brown sugar |
7 -8 pineapple slices (canned) |
7 -8 cherries |
1/3 cup shortening |
1 cup sugar |
2 eggs |
1/2 teaspoon vanilla extract |
1/2 teaspoon salt |
1 1/2 teaspoons baking powder |
1 1/3 cups flour (all purpose is fine) |
1/3 cup coconut cream pudding (dry-about one box of instant) |
1/2-3/4 cup milk |
1/4 cup pineapple juice |
Directions:
1. 1. Preheat oven 350 degrees.
2. 2. Melt butter in skillet
3. a. Sprinkle brown sugar over butter to 1/4 inch thick on bottom of skillet.
4. b. Place pineapple slices side by side inside pan.
5. Place cherries inside the rings of pineapples.
6. 3. Mix shortening, sugar, eggs, and vanilla with electric mixer until smooth.
7. 4. Sift flour, salt, baking powder, and pudding.
8. 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.
9. 6. Spoon or pour mixture over pineapples and bake 40-45 minutes until tooth pick come out clean.
10. 7. Allow to cool some if going to remove from skillet.
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