I live in Florida and rarely light my oven. It heats up my kitchen and makes the air-conditioning work harder. I’ve made it my mission to adapt favorite baked dishes to stovetop cooking, such as the electric skillet pizza. Here is a hasty tasty recipe (and I can’t take credit for it–this comes from the Americraft Cookware kitchens in Westbend, WI.) for a pineapple upside down cake made in a skillet. I lightened it up a bit.
Pineapple Upside Down Skillet Cake
- 1 box yellow cake mix
- 1 20-oz. can sliced pineapples, drained (reserve the pineapple juice)
- 1 Tbsp. unsalted butter
- ½ cup brown sugar
- 10 Marachino cherries
- Combine pineapple juice (from canned pineapple) with water to make 1 cup liquid.
- Mix liquid with the cake mix.
- Preheat a 10″ skillet over medium heat.
- Melt the butter and stir in the brown sugar to coat the bottom of the skillet.
- Arrange pineapple slices in the brown sugar and decorate with Maraschino cherries.
- Pour cake mix batter over the pineapple slices. Cover skillet.
- Time for 7 minutes then reduce heat to low. Do not lift cover!
- Cook over low heat for 15 additional minutes (for a total of 22 minutes) before lifting lid to check for doneness.
- Cake is done when a toothpick inserted comes out clean. If necessary, cover and cook an additional 5 minutes.
- When cake is done, remove skillet from heat and run a knife around the cake’s edges to loosen.
- Place a plate or cake tray over the skillet and invert to remove the cake.
Variation: For more pineapple flavor, use Duncan Hines Pineapple Supreme Cake Mix instead of yellow cake mix.