Pineapple Iron Skillet Cake

When cooler fall temperatures arrive, I love to bake recipes popular a long time ago….. usually from the 50s or 60s. Then I often I like to freshen up classic recipes like I’ve done here with pineapple upside down cake.

I’ve learned by trial and error there is one “secret” to a great pineapple upside down cake. It must be baked in a cast iron skillet. Really, it’s that simple and it makes all the difference in the world!

I have a few iron skillets over 75 years old and have bought newer ones made by Lodge Manufacturing. Old or new, they work equally well for my Baby Boomer Bakes Pineapple Iron Skillet Cake.

For this version I added a special twist and included pineapple whipped cream and pecan chips as a garnishment to make this dessert fresh and modern. This melt-in-your-mouth homemade cake is such a time saver too. Start to finish …. 1-hour.

I hope you enjoy!

Pineapple Iron Skillet Cake

1 stick unsalted butter

1 cup brown sugar

2 tsp salt, divided

1 (20-oz) can pineapple slices, drained

1/2 cup vegetable shortening

1 cup, plus 3 tbsp granulated sugar, divided

2 large eggs

1-3/4 cup all-purpose flour

2-1/2 tsp baking powder

2/3 cup whole milk

2 tsp pure vanilla extract

1-1/2 cup heavy whipping cream

1 (20-oz) can crushed pineapple, drained

10 whole maraschino cherries, drained

1/2 cup pecan chips, toasted if desired

Preheat oven to 375 degrees.

Melt butter in a 10-inch seasoned cast iron skillet over medium heat. Add brown sugar and 1/2 tsp salt; stir for one minute or until slightly melted. Spread mixture evenly around bottom of skillet. On top of the sugar mixture place drained pineapple slices in a circular pattern around the edge of the skillet, overlapping if necessary, and one in the center.

Cream together shortening and 1 cup granulated sugar in a mixing bowl on medium speed until smooth; about 2 minutes. Add eggs one at a time, beating well after each addition. Combine flour, baking powder and 1 tsp salt in a small bowl; stir to mix. Add flour mixture alternately with milk to sugar mixture; beginning and ending with flour, and mixing well after each addition. Add vanilla and mix well.

Place dollops of batter on top of pineapple slices. Using a rubber spatula gently smooth surface until even. Bake in a preheated 375-degree oven for 25 – 30 minutes, or until golden brown and cake tests done. Remove from oven and let cool 10 minutes. Run a knife around edges of skillet and invert onto serving plate. Push maraschino cherries in the center of each pineapple slice.

While cake is baking squeeze drained pineapple dry with paper towels. Set aside. Whisk whipping cream in large glass bowl until soft peaks form. Continue whisking while gradually adding 3 tbsp granulated sugar and 1/2 tsp salt. When firm peaks form, fold in crushed pineapple until mixed throughout. Refrigerate until ready to serve.

Serve cake warm, room temperature or chilled.

To serve, slice cake into portions and serve with divided pineapple whipped cream. Sprinkle divided pecans over each portion.

Yield: 8 servings

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