I recently made a cake in my cast iron skillet that was delicious! I made a Pineapple Upside Down Cake and I have been wanting to make another one ever since. I have always enjoyed eating this type of cake but didn’t realize just how easy it was to make my own.
I think my favorite part of making a pineapple upside down cake was putting the pineapples and the cherries in the bottom of the skillet. I couldn’t wait to see what they were going to look like once the cake was done and out of the oven.
My cake came out perfect and now I am thinking of other ways I can make cakes upside down! Would you like to make your own cake too? Be sure to print the pineapple upside cake recipe below:
Pineapple Upside Down Cake
- 4 large eggs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 cup packed light brown sugar
- 20 ounce can sliced pineapple
- 10 maraschino cherries halved
- 1 cup sifted cake flour
- 1 cup white sugar
- 1 teaspoon almond extract
- 1 tablespoon butter melted
In a cast iron skillet add butter and melt over low heat. Remove from heat and sprinkle the brown sugar evenly in the pan over melted butter.
Place slices of pineapple on bottom of skillet. Next add cherries. Set aside.
In a bowl sift together the flour, baking powder and salt.
Next you will want to separate your eggs. In a mixing bowl add the egg whites and mix/beat just until a soft peak forms. Gradually add the white sugar and beat until a medium-stiff peaks form.
In a separate bowl add the egg yolks and mix until thick. Gently fold the egg yolks and the flour mixture into the mixing bowl with egg whites. Next add 1 tablespoon melted butter. Then add almond extract.
Spread the batter in the skillet evenly over the pineapples and cherries.
Bake at 350° for 35-40 minutes or until toothpick inserted in center comes out clean. Loosen the sides of the cake from pan by running a butter knife around the inside of pan. Invert cake onto a serving platter and let stand 5 minutes. Remove pan and allow cake to cool before serving.