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Pineapple Skillet Cake


1/2 cup butter or margarine, divided

1 2/3 cups firmly packed brown sugar, divided

8 slices pineapple

8 maraschino cherries

2 cups sifted all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

2/3 cup milk

1 teaspoon vanilla


Melt 1/4 cup of the butter in the skillet over low heat. Cover butter with 2/3 cup of the brown sugar. Arrange pineapple slices on brown sugar. Place 1 cherry in the center of each pineapple slice.

Sift together flour, baking powder, and salt into a bowl.

Beat eggs in a small bowl. Beat in remaining cup of brown sugar until mixture is smooth and slightly stiff. Beat in milk and vanilla. Melt remaining 1/4 cup butter and beat into eggs.

Pour egg mixture into bowl with dry ingredients. Beat until mixture is smooth, scraping down bowl with rubber scraper occasionally.

Carefully spoon batter over pineapple slices.

Cover with vac-control valve closed. Place over low heat and bake 40 minutes or until top springs back when lightly touched with fingers. Remove cover and let stand 2 minutes.

Cut around side of cake with a knife. Invert a large platter on top of skillet. Turn over and let stand 1 minute. Remove skillet. Scrape any syrup out of bottom of skillet and place on cake.

Serve warm or cold with whipped cream, if desired.

Light & Delicious 1994 recipe

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