Grandma’s Skillet Pineapple Upside-Down Cake
👩🍳 Step-by-Step Instructions
- Preheat & Melt: Preheat your oven to 350°F (175°C). Place your 10-inch heavy cast-iron skillet over low heat on the stovetop. Add the ½ cup of butter and let it melt completely. 🔥
- Build the Bottom Layer: Once the butter is melted, remove the skillet from the heat. Sprinkle the brown sugar evenly over the melted butter. Arrange the pineapple slices in a single layer over the sugar, and place a maraschino cherry in the center of each pineapple ring (and in any open gaps), just like the beautiful arrangement in ! Set the skillet aside. 🍍🍒
- Whisk the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. 🌾
- Cream the Batter Base: In a large bowl or stand mixer, beat the softened butter and granulated white sugar together on medium-high speed for 3–4 minutes until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. 🧪🌪️
- Combine Liquid and Dry: Alternately add the dry flour mixture and the reserved pineapple juice to the creamed butter mixture, starting and ending with the flour. Mix on low speed just until combined—be careful not to overmix! 🧃
- Pour and Smooth: Carefully spoon the thick cake batter over your arranged pineapple rings in the skillet. Use an offset spatula to smooth the top gently so you don’t disturb the fruit pattern underneath.
- Bake to Perfection: Bake for 40–45 minutes, or until the top of the cake is deep golden brown and a toothpick inserted into the center comes out clean. ⏳
- The Big Flip! 😮: Let the cake cool in the skillet for exactly 10 minutes (no longer, or the sugar will stick!). Run a knife around the edges to loosen it. Place a large serving plate upside-down over the skillet, and using oven mitts, carefully but confidently flip both the skillet and plate together. Let it sit for a moment so the caramel drips down, then gently lift the skillet away! 🍽️
