Iron Skillet Pineapple Upside Down Cake – a delicious recipe with Butter, Brown Sugar, Pecans, Pineapple, All-purpose, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt butter in a cast iron skillet. Add the brown sugar and pecans. Stir until combined and turn off the heat. Arrange pineapple slices (reserving juice) over the brown sugar mix. Don't overlap pineapples.
2
Combine flour, salt, baking powder in a bowl. Set aside.
3
Separate eggs. In a mixing bowl, beat the yolks well. Add sugar beating continuely. Beat in 1/4 cup plus 1 tablespoon of reserved pineapple juice. Add the flour mixture and stir by hand.
4
In another bowl, beat the egg whites until stiff. Fold the egg whites into the cake batter. Gently pour the cake batter over pineapple slices, trying not to move them.
5
Bake at 350 F for 45 minutes. Place skillet on a wire rack and cool for 5 to 10 minutes. Then invert onto a cake platter. Garnish with cherries.
1015
kcal
Calories
43
g
Fat
150
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/3 cups Butter, 1 cup Brown Sugar, Packed, 1 cup Chopped Pecans, 20 ounces, fluid Canned Pineapple Slices, and more.
Yes, Iron Skillet Pineapple Upside Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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