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Cast Iron Skillet Cake

Since I frightened so many of you with the sleeping turkey picture (I promise not to post pictures of dead critters — unless they are dressed and on a plate), I baked you a cake. Not just any cake, but a cast iron skillet cake. If you’ve never tried baking this way, then here is your chance to explore traditional American cooking.

As you use your skillet, imagine all those brave pioneer women who packed their cast iron skillet, kettle, and their Bible in a Conestoga wagon to tame the west with their husbands. Can you imagine? I can’t. I don’t even go to the grocery store without my insurance card and cell phone. Just thinking about that kind of adventure gives me goosebumps. Would I have been the kind of woman who would embark on such a trip? Would you?

Pineapple Upside-Down Skillet Cake

Topping:

  • 1 can crushed pineapple*
  • 2 cups brown sugar
  • 1/4 cup butter
  • 1/2 teaspoon salt

Cake:

  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 3/4 cup flour, sifted 3x
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 teaspoon vanilla

Preheat oven to 325 degrees Fahrenheit. In the skillet, cook pineapple, brown sugar, butter, and salt until the topping thickens slightly. Set aside. In a mixing bowl, cream butter and sugar. Add eggs one at a time, beating well after each. Combine all dry ingredients in another bowl and gradually add them to the creamed sugar and butter mixture alternating with the milk. Add the vanilla. Mix well and then spoon over the topping. Bake for about an hour until a toothpick inserted into the center comes out clean.

*You may notice that I used sliced pineapple but let me tell you — that’s just for looks. If I’d made this cake the “right” way (with crushed pineapple), you’d have thought it looked terrible and you would never have made it and probably thought I had lost my little homesteading mind. Let me tell you, this woman’s hips don’t lie: use crushed pineapple.

  • Melody Murray - I love my collection of Cast Iron skillets and ooola la….a recipe fit for my queen skillet! I can’t wait to make this. You did a good job on your pictures.ReplyCancel

  • Cast Iron Cookware: My Secret Weaponry : Razor Family Farms - [...] Pineapple Upside Down Cake (Cast Iron Skillet Cake) [...]ReplyCancel

  • Linda - I did you drain your crushed pineapple before adding it to the cast iron skillet?ReplyCancel

  • Emily - I made this last night and it was scrumptious! I added a bit of kahlua liquor because I have cheap unimpressive vanilla. I love the idea of using cast iron more in the kitchen – my husband and I received a beautiful set of red/burgundy ombre enamel cast iron cook ware.

    Hubby didn’t get a chance to try it (because he stuffed himself full of your delicious enrollada casserole- also a hit) but I could eat that stuff for breakfast lunch and dinner!

    Thank you for being so inspiring, I’m such a fan :) ReplyCancel

  • Scott - I just found this site and was looking at the Pineapple Upside-Down Skillet Cake recipe.

    You mention you have two different size skillets.

    Which one did you use for this recipe?

    In the picture it looks like the 13 1/4″ skillet but I’m not sure.

    Thank you.ReplyCancel

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