A classic Pineapple Upside-Down Cake baked in a large iron skillet, featuring a brown sugar and butter topping with pineapple rings and pecans, all under a light, fluffy cake.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| For the Topping | |
| 1/3 cup | Butter |
| 1 cup | Brown Sugar |
| 1 (20-ounce) can | Sliced Pineapple |
| 2 tablespoons | Large whole Pecans |
| For the Cake Batter | |
| 1 cup | Cake Flour, sifted |
| 1 teaspoon | Baking Powder |
| 1/8 teaspoon | Salt |
| 3 | Eggs, separated |
| 1 cup | Granulated Sugar |
| 5 tablespoons | Reserved Pineapple Juice |
Instructions
- Preheat oven to 375°F.
- Prepare the Topping: In a large, heavy, oven-safe skillet (a 9-inch iron skillet is recommended), melt the butter over low heat. Sprinkle the brown sugar evenly over the melted butter.
- Drain the sliced pineapple, reserving 5 tablespoons of the juice for the batter.
- Arrange the pineapple slices attractively on top of the brown sugar. Place the whole pecans in the center of the pineapple rings and in any open spaces.
- Prepare the Cake Batter: In a bowl, sift together the cake flour, baking powder, and salt.
- In a separate large bowl, beat the egg yolks until light and pale. Gradually add the granulated sugar and continue beating until thick.
- Stir in the 5 tablespoons of reserved pineapple juice, then mix in the sifted dry ingredients until just combined.
- In a clean, dry bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the cake batter in three additions.
- Carefully pour the batter over the pineapple and pecans in the skillet, spreading it evenly.
- Bake: Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the skillet on a wire rack for 5-10 minutes before carefully inverting it onto a serving plate.
Note
This recipe makes one 9-inch cake. A “No2 can” of pineapple, as specified in the original recipe, is approximately 20 ounces.
