Pineapple Upside Down Skillet Cake
There are some recipes that seem almost too simple to include here. When I think of them or make them, I think, surely this isn’t impressive enough. Then it dawns on me that that's just exactly the type of recipes I should be sharing. The rockstar recipes are ones that take mere minutes and 5 ingredients to come together. They’re so much more than the sum of its parts. This cake is just that. So few ingredients, so few steps, such a delicious (and slightly impressive :) outcome. Oh, and if your kids peel the pineapple slices off their slices, that’s ok, mine do too.
Ingredients:
2 tablespoons butter
2 tablespoons brown sugar
1 can of sliced pineapple rounds
Cake batter:
8 T butter, melted
¾ cup sugar
2 eggs
½ cup milk
1 teaspoon vanilla
2 teaspoon baking powder
2 cups flour
Directions:
Preheat your oven to 350 F. In a large cast iron skillet (or round cake pan!) melt the 2 tablespoons of butter. Mix in the 2 tablespoons of brown sugar. Lay the pineapple slices out on the bottom of the pan on top of the butter-bronw sugar mixture. Set this aside.
In a large bowl, mix the melted butter with the sugar. Whisk it well. Add the eggs, milk, and vanilla and whisk again until well incorporated.
Use a spatula to plop the thick batter on top of the pineapples and gently spread it to cover the pineapples without moving the slices around too much.
Pop it in the oven and bake for 30 minutes. Check with a toothpick to see if it’s cooked through. The toothpick should come out clean. Cool the cake for about 30 minutes (too long and the cake will stick, too short and the cake will crack!). Use a knife to loosen the edges and flip it out onto a plate or cutting board. If it sticks or cracks, don’t worry, it still tastes delightful! Enjoy!
