Love pineapple-upside down cake? Make it your own by baking it in a skillet!
One of my favorite desserts as a kid was my Mom’s pineapple upside-down cake. Nothing in particular made her cake any better than that of my neighbor or my best friend’s mom. It was just simple and wonderful. The one thing Mom happened to do differently was make it in her big cast-iron skillet.
I still make my pineapple upside-down cake in a skillet. Not just because that’s the way Mom did it but because it’s really easy! I also don’t use quite as much sugar and butter, so it saves on calories.
Otherwise, this cake is made the same exact way as a traditional pineapple upside-down cake. I use Betty Crocker cake mix, replacing the water with pineapple juice. Then I bake the cake in the skillet for about 40 minutes or until golden brown. Delicious!