Pineapple Upside-Down Cake in a Skillet
This pineapple upside-down cake bakes in a single cast iron skillet, so the brown sugar and pecan topping sits directly in the pan and becomes the glaze when you flip it. The batter is a whipped-egg sponge, with the yolks beaten thick and the whites folded in, and it is moistened with a little of the pineapple juice from the can. Eight rings fit neatly in a 9-inch pan, each topped with a cherry.
Instructions
Heat the oven to 350°F. Melt the butter in a 9-inch cast iron skillet, stir in the brown sugar and pecans until well combined, then turn off the heat. Do not cook the mixture.
Lay 8 pineapple slices in a single layer over the brown sugar and pecans, without overlapping. Set the skillet aside.
Stir the flour, baking powder and salt together in a bowl and set it aside.
Beat the egg yolks at medium speed until thick and lemon colored. Add the granulated sugar gradually while still beating. Stir in the flour mixture, then the 5 tablespoons of reserved pineapple juice.
Whip the egg whites until they hold stiff peaks, then fold them gently into the batter. Pour or spoon the batter evenly over the pineapple slices.
Bake at 350°F for 40 to 45 minutes. Let the cake cool in the skillet for 30 minutes, then turn it out onto a serving plate.
Put a maraschino cherry in the center of each pineapple ring.
Make it personal.
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