Skillet Pineapple Upside Down Cake Recipe

Butter: Provides richness and helps create the caramelized topping.

Brown sugar: Adds sweetness and helps caramelize the pineapple.

Pineapple slices: The star of the topping, providing a sweet and tangy flavor.

Maraschino cherries: Adds a pop of color and sweetness to the topping.

All-purpose flour: The base of the cake batter, providing structure.

Granulated sugar: Sweetens the cake batter.

Baking powder: Helps the cake rise and become fluffy.

Salt: Enhances the flavors of the cake.

Milk: Adds moisture to the cake batter.

Pineapple juice: Adds flavor and moisture to the cake batter.

Vanilla extract: Adds a warm, sweet flavor to the cake.

Eggs: Provides structure and helps bind the cake together.

When arranging the pineapple slices and maraschino cherries in the skillet, make sure to press them gently into the brown sugar mixture to ensure they adhere well. This will help prevent them from shifting when you pour the batter over the top, resulting in a more uniform and visually appealing cake.

• melted unsalted butter - Substitute with melted coconut oil: Coconut oil provides a similar fat content and moisture, with a slight tropical flavor that complements the pineapple.

• packed brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be packed similarly to brown sugar.

• drained pineapple slices - Substitute with fresh pineapple slices: Fresh pineapple can be sliced and used in place of canned, offering a fresher taste and texture.

• maraschino cherries - Substitute with fresh or frozen cherries: Fresh or frozen cherries provide a more natural flavor and color without the added preservatives and dyes.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cake slightly denser.

• granulated sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it may slightly alter the texture and flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt provides a similar flavor and can be used in the same quantity.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that provides a similar consistency and moisture.

• pineapple juice - Substitute with orange juice: Orange juice offers a similar acidity and sweetness, complementing the tropical flavors.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile, adding a nutty note to the cake.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg, allowing it to sit until it forms a gel-like consistency. This is a good vegan alternative that helps bind the ingredients.

• Allow the skillet pineapple upside down cake to cool completely before storing. This helps maintain its texture and prevents condensation from making it soggy.
• Wrap the cake tightly in plastic wrap or aluminum foil. Ensure that it is well-sealed to keep out air and moisture.
• For short-term storage, place the wrapped cake in an airtight container and store it at room temperature. It will stay fresh for up to 2 days.
• If you need to store the cake for a longer period, refrigerate it. The cake can be kept in the refrigerator for up to 5 days. Make sure it is still wrapped tightly to prevent it from drying out.
• To freeze the pineapple upside down cake, first wrap it in plastic wrap, then in aluminum foil to provide an extra layer of protection. This double wrapping helps prevent freezer burn.
• Place the wrapped cake in a freezer-safe bag or container. Label it with the date to keep track of its storage time.
• The cake can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight.
• For best results, reheat the thawed cake in a preheated oven at 350°F (175°C) for about 10-15 minutes. This will help restore its original texture and warmth.
• If you prefer, you can also reheat individual slices in the microwave. Heat on medium power for 20-30 seconds, checking frequently to avoid overcooking.
• Enjoy your skillet pineapple upside down cake as a delightful treat, whether freshly baked or perfectly stored!

• Oven Method: Preheat your oven to 300°F (150°C). Place the leftover Skillet Pineapple Upside Down Cake on a baking sheet. Cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the cake's moist texture and caramelized pineapple slices.

• Microwave Method: Place a slice of the cake on a microwave-safe plate. Cover it with a microwave-safe cover or another plate to keep the moisture in. Heat on medium power for 20-30 seconds. Check and add more time in 10-second increments if needed. Be cautious not to overheat, as this can make the cake rubbery.

• Skillet Method: If you want to keep the caramelized topping intact, reheat the cake in a skillet. Place the skillet over low heat and cover it with a lid. Heat for about 5-7 minutes, checking occasionally to ensure it doesn't burn. This method helps to re-crisp the edges and maintain the buttery brown sugar flavor.

• Steam Method: For a gentle reheating, use a steamer. Place the cake on a heatproof plate and set it in the steamer basket. Steam for about 5 minutes. This method keeps the cake moist and prevents it from drying out.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place a slice of the cake in the air fryer basket. Heat for 3-5 minutes, checking halfway through. This method can give a slight crisp to the edges while keeping the inside moist.

• Oven: Used to bake the cake at a consistent temperature of 350°F (175°C).

• 10-inch skillet: Essential for melting butter, dissolving brown sugar, and arranging the pineapple slices and cherries.

• Mixing bowl: Needed to whisk together the dry ingredients like flour, granulated sugar, baking powder, and salt.

• Another mixing bowl: Used to combine the wet ingredients such as milk, pineapple juice, vanilla extract, and eggs.

• Whisk: Helps in mixing the dry and wet ingredients thoroughly.

• Spatula: Useful for scraping the batter from the mixing bowl and spreading it evenly over the pineapple slices in the skillet.

• Toothpick: Used to check if the cake is done by inserting it into the center to see if it comes out clean.

• Serving plate: Needed to invert the cake onto after it has cooled in the skillet for 10 minutes.

Use pre-sliced pineapple: Save time by using canned pineapple slices instead of slicing a fresh pineapple.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Melt butter in microwave: Use the microwave to quickly melt the butter instead of doing it on the stove.

Use a stand mixer: Mix the batter using a stand mixer to speed up the blending process.

Preheat oven early: Start preheating your oven before you begin mixing ingredients to save waiting time.