Pineapple Upside-Down Cake in a Skillet

We know you love the classic pineapple upside-down cake, and this recipe will surprise you because besides being delicious, it is very easy to prepare. Don't leave the house! Instead, treat yourself to this rich homemade cake that you can make in a skillet.
Ingredients
8
Servings
  • 1 stick butter, for the syrup 1 stick butter, for the syrup
  • 1 1/2 cups raw sugar, (180 grams), for the syrup 1 1/2 cups raw sugar, (180 grams), for the syrup
  • 2 tablespoons pineapple juice, (30 ml.), for the syrup 2 tablespoons pineapple juice, (30 ml.), for the syrup
  •   pineapple, in slices pineapple, in slices
  •   maraschino cherries maraschino cherries
  • 1 cup butter, (125 grams) 1 cup butter, (125 grams)
  • 1 cup sugar, (125 grams) 1 cup sugar, (125 grams)
  • 2 eggs 2 eggs
  • 2 cups flour, (250 grams), sifted 2 cups flour, (250 grams), sifted
  • 1 teaspoon baking powder 1 teaspoon baking powder
  • 2 tablespoons pineapple juice, (30 ml.) 2 tablespoons pineapple juice, (30 ml.)
  • 2 tablespoons milk, (30 ml.) 2 tablespoons milk, (30 ml.)
  • 1 teaspoon vanilla essence 1 teaspoon vanilla essence
  • 1 pinch salt  1 pinch salt
  • 1 tablespoon cinnamon powder 1 tablespoon cinnamon powder
Preparation
1h
35 mins
Low
  • For the syrup, in a pot over medium heat, melt the butter, and once melted, add the brown sugar and pineapple juice. Cool and set aside.
  • In a skillet, place the syrup, the pineapples, and the cherries in the center.
  • In a mixer or blender, mix the butter with the sugar until combined, add the eggs one at a time, then the flour and baking powder; be sure to alternate with the milk and pineapple juice. Finally, add the vanilla extract, ground cinnamon, and a pinch of salt.
  • Pour over the skillet, covering the cherries and the pineapple. Cook for 25 to 40 minutes. Cover with aluminum foil.
  • Unmold, slice, and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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