I just ADORE Ree Drummond, The Pioneer Woman! I could watch her show and look at her cookbooks for hours (but that doesn’t happen with three little ones). She makes the best stuff! I’ve never gotten a cookbook where I wanted to make EVERYTHING in it until I got both of hers last year. She has quickly reached “Paula” status in my eyes, and that is huge because I really ADORE Paula Deen! Anyway, I really do plan on making the entire cookbook eventually!
This was a great, easy, quick, fabulous cake I made on Friday. I love the fact that it is made in a black iron skillet too! It wasn’t fussy either. Everything just mixes up in one bowl.
Pineapple Upside Down Skillet Cake
Ingredients
- 2 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 2 cups granulated sugar
- 1 stick butter, softened, divided
- 1/4 cup shortening, softened
- 1 1/2 cups milk
- 2 large eggs
- 2 tsp vanilla
- 1 20 oz. can pineapple rings, 2 tbsp juice reserved
- 1 1/2 cups packed brown sugar
- maraschino cherries
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl, place the flour, baking powder, salt, sugar, 1/2 stick butter, shortening, milk, eggs, vanilla, and reserved pineapple juice and mix until well combined. (There might be small lumps of butter and shortening…its okay). Set aside.
- Melt the remaining stick of butter in a 12 in. cast-iron skillet. Swirl it around to coat.
- Sprinkle and evenly distribute the brown sugar. Do not stir it. Just make sure the whole skillet is covered in the sugar.
- When the brown sugar dissolved, arrange pineapple slices on the top of it, followed by cherries in the center of each pineapple slice.
- Pour the batter evenly over the pineapple slices. (I had a little batter left over. I was scared to over-fill the skillet, but the cake did not rise very much. I placed the skillet on a pan in the oven just in case it spilled over, but it didn’t:)
- Bake the cake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean.
- Immediately run a knife around the edge of the cake. Place a cake plate upside down on top of the skillet. Slowly invert it onto the cake plate. It came out great and was super yummy! Serve warm!
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Oh I bet this would be wonderful with a scoop of vanilla ice cream!!
I am making a Pineapple Upside Down cake for a friend of mine next week. I am going to try this one. I love Ree Drummond also. I made a three layer one for her for her birthday. It was so moist that it started falling apart. She said it was gone in an hour. (falling apart and all) I am glad she enjoyed it. Thanks for sharing.
How do you save this recipe? I have tried to “Pinit” and also print it but can’t do either. What gives?
Hi Linda! Thanks for visiting! I’m not sure why you weren’t able to print it. I updated the recipe to an easier printable version. I hope this helps.