Cast Iron Skillet Pineapple Upside Down Cake
Cast Iron skillets are good for some many things. And in fact, it is pretty much all I use around our homestead. My next big purchase will be to replace my pots with a nice Dutch oven. So when it comes to baking, I only use a few glass dishes or look for ways to include my cast iron into the baking process. This has actually become a recent mission of mine as I am working on simplifying our lives.
The other night, I cut up some pineapple for my toddlers. And you know toddlers, picky eaters most of the time. They loved pineapple the last time that I bought it. Go figure. Anyway, I was searching for a way to use it up in a way that my whole family would enjoy. So, I thought “cake”. Who doesn’t like cake, right? We don’t eat it very often, so I figured, why not.
This recipe is simple and really delicious.
- One fresh pineapple, small/medium
- ¼ cup butter
- 1 large egg
- 1 1/4 cups of sugar
- 1 1/3 cups of flour
- 1/3 cup of coconut oil
- ¾ cup of milk
- 1 ½ teaspoons of baking powder
- ½ teaspoon of salt
- parchment paper, optional
- Preheat oven to 350 degrees.
- Add round cut parchment paper to bottom of skillet. Even if your skillet is well seasoned, this helps to keep all of the pineapples in place when you do the flip. This step is optional.
- Melt butter and add to cast iron skillet.
- Add 1/4 cups of sugar to butter mixture.
- Core and slice pineapple and layer on bottom of skillet.
- Mix remaining ingredients in a separate bowl until well incorporated.
- Pour cake mixture over pineapple and bake for 40-45 minutes, or until baked through.
- Allow to cool and flip over onto desired serving plate or platter.
Note, this cake didn’t last long and I was unable to get a photo of the flip before my family dove in. I’m posting this recipe now because I’ve had many inquiries for it. So, here it is and stay tuned.
I’ll update this post with more photos when I make it again in the future. And yes, it really is that good.