Pineapple Skillet Cake
"This is a very old recipe from Darlene Kossman in Tilden, Nebraska. She got it from Marie Schnoor. Makes caramel in skillet before it bakes. This is easy and tastes great.""
Original is 8 servings
Ingredients
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- Creamed
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- Dry
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- Wet
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Nutritional
- Serving Size: 1 (180.6 g)
- Calories 479.7
- Total Fat - 17.4 g
- Saturated Fat - 8.9 g
- Cholesterol - 255.4 mg
- Sodium - 359 mg
- Total Carbohydrate - 72.1 g
- Dietary Fiber - 3 g
- Sugars - 52.4 g
- Protein - 11.7 g
- Calcium - 149.6 mg
- Iron - 2.2 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F.
Step 2
In skillet, add 2 tablespoons butter and brown sugar.
Step 3
Heat until it forms thick mass.
Step 4
Dice the can of pineapple and drain off liquid. I'm using it for my Hawaiian rolls lol.
Step 5
I think tidbits would work here and I've seen pineapple rings in other recipes.
Step 6
Pour onto caramel.
Step 7
Cream butter and sugar.
Step 8
Add eggs.
Step 9
Sift dry ingredients into creamed mixture alternating with milk.
Step 10
Pour batter over pineapple and place in oven.
Step 11
Bake at 375F for 25 minutes.
Step 12
And when done turn on plate and top with whipped cream.
Tips
No special items needed.
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