Skillet Pineapple Upside-Down Cake
A golden, moist cake topped with caramelized pineapple and cherries, baked in a skillet for irresistible flavour.
Ingredients
- 1/2 cup butter
- 1 cup brown sugar
- 1 can pineapple slices (reserve juice)
- 8–10 maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup pineapple juice
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Melt butter in a 10-inch cast-iron skillet. Stir in brown sugar and spread evenly.
- Arrange pineapple slices and cherries on top of the sugar mixture.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat sugar, eggs, milk, pineapple juice, and vanilla until smooth.
- Add dry ingredients to wet mixture. Mix gently until combined.
- Pour batter over the pineapple layer. Spread evenly.
- Bake for 35–40 minutes or until a toothpick comes out clean.
- Cool for 10–15 minutes. Invert carefully onto a serving plate.
Notes
- Use a well-seasoned skillet for best results.
- Fresh pineapple can replace canned slices.
- Don’t rush the inversion—cool slightly first.
- The cake is best enjoyed warm.
- Store leftovers covered at room temperature for 1–2 days.