Pineapple Upside Down Cake in a cast iron skillet

14 years ago

Anyone try this? I have one in the oven right now (made with a boxed yellow cake mix)and was wondering how easy it will be to flip it out onto a plate when it's done. I might add this is my first ever P/A Upside Down cake, too. Last week, a lady on TV used a cast iron skillet to bake hers so I thought I'd give it a try. However, my biggest skillet is only 10", so I wonder if the cake will spill over the sides in the oven? I'm thinking I wait until it cools before I attempt the flip?

Sort by:Oldest

Comments (18)

gazania_gw
14 years ago
Made these years ago...before heart disease and diabetes. Works great, I never used a cake mix, the cake part was from scratch. You don't want to let it cool too much. The gooey stuff will stick to the pan and cause the cake part to want to stay in there with it resulting in a broken up mess. I don't remember the exact time for cooling, but seems to me that about 20 to 25 minutes should be right. Google a recipe if you are in doubt.
wildchild
14 years ago
Best way for upside down cake ever. All that butter in the topping makes it easy to release. If you are not using butter than you are not making cake. LOL Just don't let the cake cool too long. Emeril Lagasse's recipe say 4 minutes and flip. It works.

I bake a lot of cakes in all types of pans. The worst mistake is too let a cake cool too long unless it is something like angelfood which specifies cooling completely.
Related Discussions
Other Upside Down Cakes
Q
Comments (12)
Made the Southern Living Bananas Foster Upside Down Cake and it was wonderful - and it looked just like the picture! I thought the bananas were a bit too soft; mine were just getting a few brown spots. I think it would work better if the bananas had just turned yellow. Bananas Foster Upside-Down Cake One quick flip and this cake tumbles from the skillet perfectly golden and party ready. Bananas Foster Upside-Down Cake Photo by: Photo: Jennifer Davick; Styling: Lydia Degaris Pursell YIELD: Makes 8 servings HANDS-ON:20 Minutes TOTAL:1 Hour, 18 Minutes COURSE: Desserts, Cakes/Frostings Ingredients 1/2 cup chopped pecans (We used walnuts) 1/2 cup butter, softened and divided 1 cup firmly packed light brown sugar 2 tablespoons rum 2 ripe bananas 3/4 cup granulated sugar 2 large eggs 3/4 cup milk 1/2 cup sour cream 1 teaspoon vanilla extract 2 cups all-purpose baking mix 1/4 teaspoon ground cinnamon Preparation 1. Preheat oven to 350Ã¯Â¿Â½. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once. 2. Melt 1/4 cup butter in a lightly greased 10-inch cast-iron skillet or 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat; stir in brown sugar and rum. 3. Cut bananas diagonally into 1/4-inch-thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas. 4. Beat granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Add milk and next 2 ingredients; beat just until blended. Beat in baking mix and cinnamon until blended. (Batter will be slightly lumpy.) Pour batter over mixture in skillet. Place skillet on a foil-lined jelly-roll pan. 5. Bake at 350Ã¯Â¿Â½ for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen. Invert onto a serving plate, spooning any topping in skillet over cake. Southern Living NOVEMBER 2011
...See More
This Sounds Yummy
Q
Comments (2)
My mil used to make her pineapple upside down cake in her cast iron skillet. Your recipe sounds yummy!
...See More
Seasoning my Cast Iron skillet ?
Q
Comments (16)
I just found this on the internet.........should give all the advice you need. How to Make a Cast Iron Skillet Last a Lifetime by www.only-cookware.com If treated properly, a cast iron skillet can last a lifetime, or even longer. One of the most important ways to protect your skillet and prolong its usefulness is proper seasoning. WeÂll show you how to season it the first time you use it, and how to maintain its good condition while you use it. When you look at a cast iron pan, you will probably see a smooth surface, but the truth of the matter is that cast iron is full of pores. These pores can trap bits of food in them, causing your meals to stick, and making cleanup nearly impossible Â unless you season your pan first. Seasoning fills the pores with tiny amounts of fat, which has the same effect as a non-stick coating, without the risk of having your coating peel or scrape away with time. To season your cast iron cookware, start by washing and drying thoroughly. Then use a solid shortening to grease the inside of the pan well, just like you would grease your bakeware before cooking. Place your pan upside-down on a cookie sheet and bake in an oven for an hour at 350Â°F (175Â°F). The cookie sheet will catch any drips from excess shortening. ItÂs a good idea to repeat this process a few times before using with acidic foods, such as tomato sauce, to ensure that youÂve built up enough of a coating that the pan wonÂt react with your food. You should also repeat the seasoning steps any time the pan starts to look dry, or if you have trouble with food burning too easily. In order to prevent disturbing your seasoning layer, you should never wash a cast iron pan with soap. Simply use water and a damp cloth or brush with stiff bristles to remove food. Salt can also be used as an abrasive, to remove tough residue. Make sure you dry your cast iron pots and pans thoroughly after use, to prevent rusting and corrosion. By following these simple steps, you can use your favorite cast iron pans throughout your life, and even pass them down to your children and grandchildren.
...See More
KAW: Cast Iron skillet issue
Q
Comments (22)
Guys, if you have the "new" cast iron, they actually tell you to strip it with a "Brillo pad". I agree, I do not use it on the old ones, but the new ones, they will tell you to do it, both on their website, in their video, this is the email I received from them AND they said the same thing when I called them: " Hello John, Thank you for your pictures. It looks like your skillet needs to be scrubbed down to the bare cast iron on the one side and re-seasoned several times. I would use a steel wool pad and scrub all those flakes you are seeing on your skillet. I would follow the re-seasoning process at least 3 times before you cooked in the skillet. Please let me know if you have any further questions. All the best, Danielle Flowers Customer Care Associate Lodge Manufacturing Ph: 423-837-7181 Fax: 423-837-8279 "Now, that being stated, I do not do this and have no need of doing it with the older ones. I take very good care of my pans. I also have successfully restored old rusted ones I found at the ranch I purchased. This, one more time, was not due to lack of care nor mis-use nor improper handling on my part....hence why, for Lodge pans, I always open their web page and follow their instructions so it cannot ever be said I did not follow the manufacturer's instructions. So, yes... horror... steel wool.. heh.. but, take that up with the manufacturer :P Russ
...See More
schoolhouse_gw
Original Author
14 years ago
Well, the cake is really getting brown, but the middle isn't done yet. It's actually dome shaped in the middle? All around, the toothpick comes out clean and it has about 12 more minutes to bake?
schoolhouse_gw
Original Author
14 years ago
I did it! I waited 4min. and flipped, with the exception of the center P/A ring which remained in the skillet, I think it went rather well. I put the ring back on the cake but got it off-center before I took the pic. darn. And next time I'm going do the cake mix from scratch. Thanks for the help, friends!

{{!gwi}}
glenda_al
14 years ago
Oh beautiful yummy picture!
patti43
14 years ago
It looks delicious! Looks like the cake mix did just fine.
minnie_tx
14 years ago
Looks like the kind Mom used to make !!!
oldgardener_2009
14 years ago
Looks like the ones my mom made too. She always used her cast iron pan for them. Yum.
susan_on
14 years ago
That's the only way I've ever done mine. Your cake looks delish!
iowagirl2006
14 years ago
I make mine as cupcakes now - yum! I don't use a box mix though. PU cake is so simple from scratch!

I use pineapple tidbits, half a cherry, and some brown sugar/butter in the bottom of the cupcake paper liner. Then I add a scoop of the batter. My recipe just makes 12 nice cupcakes.

Your cake looks delicious!!
sue_va
14 years ago
Iowa girl12006, would you share your recipe. please?

What a good idea; I could make them just for me!

Thanks.

Sue
Marilyn Sue
14 years ago
Your cake looks really good. Mine is usually in a 9 x 13 pan. I have not made any in a long time.

Sue
schoolhouse_gw
Original Author
14 years ago
It WAS good - sweet - but good. I used the juice from the can of P/A instead of water as suggested.

The recipe for the P/A Up.Cake cupcakes is inside the wrapper on the can of Dole Pineapple. They call them "muffins". They would be a great idea for the holidays and also to wrap real pretty individually and give as gifts.
moonie_57 (8 NC)
14 years ago
Gee, thanks a bunch (not!)

Just kidding, but my mouth is watering and I'm trying to... oh well, never mind! LOL
roco0101
14 years ago
Ya done good! It looks perfect. I wouldn't change a thing about your recipe.
iowagirl2006
14 years ago
My recipe is from a Better Homes & Gardens cookbook:

Pineapple Upside Down Cake

2 tablespoons butter
1/2 cup packed brown sugar

5 or 6 pineapple slices, drained & halved
4 maraschino cherries, halved
1/3 cup flour
2/3 cup sugar
2 teaspoons baking powder
2/3 cup milk
1/4 cup butter, softened
1 egg
1 teaspoon vanilla

Melt 2 T butter in a 9x1" round baking pan. Stir in brown sugar and 1 Tablespoon water. Arrange pineapple and cherries in pan.

Stir together flour, sugar, and baking powder. Add milk, 1/4 cup softened butter, egg, & vanilla. Beat with an electric mixer on low to medium speed for 30 seconds. Then beat on medium to high for 1 minute. Pour batter into pan over pineapple slices. Bake in 350 oven for 30 - 35 minutes, or until cake tests done. Cool for 5 minutes. Loosen sides and invert cake onto a plate.

For the muffins - I melt the butter and stir in the brown sugar (I don't add any water). I put a small amount in 12 paper lined muffin tins. I add a cherry and a spoonful of pineapple titbits (drained). I use an ice cream scoop to put the cake batter into the muffin tins.

Bake 15 minutes and check doneness. Might need more time than that. Invert onto a plate and leave upside down so the buttery sugar soaks back into the cake....mmmmmm....

Here I though I had quite the original idea making them in muffin papers - lol! Guess not, if its on the pineapple can!

This recipe makes a much smaller cake than schoolhouses. Boy that cake sure looks good!!!
bldanielson
14 years ago
Yummm! I've never tried this recipe in a skillet before. I too just made Pineapple Upside down cake recently actually very similar to the comment above in the respect that I put them into muffin tins, those turned out great! Next I'll have to try the skillet method, thanks for sharing!

Here's a link to the youtube video in which I posted my recipe for Pineapple upside down cupcakes for anyone that's interested
http://www.youtube.com/watch?v=pqd56UeV2_0

Here is a link that might be useful: Decadent Delights
kayjones
14 years ago
Great video - thanks!

Pineapple Upside Down Cake in a cast iron skillet

Comments (18)

gazania_gw

wildchild

Related Discussions

schoolhouse_gw
Original Author

schoolhouse_gw
Original Author

glenda_al

patti43

minnie_tx

oldgardener_2009

susan_on

iowagirl2006

sue_va

Marilyn Sue

schoolhouse_gw
Original Author

moonie_57 (8 NC)

roco0101

iowagirl2006

bldanielson

kayjones

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Pineapple Upside Down Cake in a cast iron skillet

Comments (18)

Related Discussions

schoolhouse_gwOriginal Author

schoolhouse_gwOriginal Author

schoolhouse_gwOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

schoolhouse_gw
Original Author

schoolhouse_gw
Original Author

schoolhouse_gw
Original Author