Skillet Pineapple Upside Down Cake

June 27th is National Pineapple Day. What better way to celebrate than making a pineapple upside down cake?

This is a classic cake and I made it in the classic way, but in a skillet. The skillet perfectly caramelizes the brown sugar and pineapple. Oh my goodness, so darn good!

ingredients

• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, softened and divided
• 1/2 cup brown sugar
• 1 can sliced pineapples, 1/2 cup juice reserved
• 9 maraschino cherries
• 3/4 cup granulated sugar
• 2 eggs
• 1-1/2 teaspoons vanilla extract

instructions

1. Preheat oven to 350ºF.
2. Whisk together the flour, baking powder, and salt in a medium-sized bowl. Set aside.
3. Melt 2 tablespoons of the butter in a 10-12-inch skillet over low heat. Remove from heat and swirl butter to coat bottom and sides of skillet. Sprinkle the brown sugar evenly over the bottom of the skillet.
4. Arrange pineapple in the bottom of the skillet and cut some rings if needed to fit. Place maraschino cherries between rings.
5. In the bowl of a stand mixer, cream together remaining 6 tablespoons softened butter and granulated sugar, until well combined.
6. Beat in the eggs one at a time, along with the vanilla. Gradually add the dry ingredients and the reserved pineapple juice, while still mixing. Mix until the batter is smooth.
7. Carefully pour the batter evenly into the skillet, being careful to not move the fruit around.
8. Bake for 45-50 minutes or until top is golden brown and a toothpick inserted in the middle comes out clean.
9. Allow to cool for 10 minutes before placing a plate over the skillet and flipping over. Serve in slices.
10. Skillet pineapple upside down cake can be stored with cling wrap and foil tightly secured over the top, at room temperature, for up to 3 days.

Skillet Pineapple Upside Down Cake

Preheat oven to 350ºF.

Whisk together the flour, baking powder, and salt in a medium-sized bowl. Set aside.

Melt 2 tablespoons of the butter in a 10-12-inch skillet over low heat. Remove from heat and swirl butter to coat bottom and sides of skillet. Sprinkle the brown sugar evenly over the bottom of the skillet.

Arrange pineapple in the bottom of the skillet and cut some rings if needed to fit.

Place maraschino cherries between rings.

In the bowl of a stand mixer, cream together remaining 6 tablespoons softened butter and granulated sugar, until well combined. Beat in the eggs one at a time, along with the vanilla.

Gradually add the dry ingredients and the reserved pineapple juice, while still mixing. Mix until the batter is smooth.

Carefully pour the batter evenly into the skillet, being careful to not move the fruit around.

Bake for 45-50 minutes or until top is golden brown and a toothpick inserted in the middle comes out clean.

Allow to cool for 10 minutes before placing a plate over the skillet and flipping over.

Serve in slices.

Skillet pineapple upside down cake can be stored with cling wrap and foil tightly secured over the top, at room temperature, for up to 3 days.