Tasting the Past: Cara’s Pineapple Skillet Cake

Upside down goodness: Cara's Skillet Pineapple Cake.

Upside down goodness: Cara’s Skillet Pineapple Cake.

Since receiving the recipe box, I’ve noticed that the original owner had quite the sweet tooth. While peeking through the recipes cards, I’ve noticed an impressive amount of desserts with a hint of savoury dishes every now and then.

The pineapple skillet cake quickly caught my attention. Hand written in blue ink, this recipe has the name “Cara” underlined on the top right hand side of the card.

I was quite eager to tackle Cara’s recipe; which is essentially a pineapple upside down cake with an alias. Ever since reading issue number three of Lucky Peach, I have wanted to bake this simple, yet effective recipe. There’s something about a caramelized fruit topping that soaks up into cake that is quite decadent. This timeless dessert is sure to please.

There is something quite exciting about upside down cake. I don’t know why, but there is child-like anticipation  about flipping over the dish and revealing the finished product.

Cooking details

Despite not owning a cast iron skillet, it is still quite easy to make due. I used an 8-inch cast iron pot, but honestly any cake pan or Pyrex dish would have done the trick. The only difference is that the butter and brown sugar would have to have been melted in a pot and then poured into the pan.

Without further ado, here’s the recipe.

Cara’s Pineapple Skillet Cake

Ingredients

Pineapple topping

  • ½ cup of butter

  • 2 cups of diced pineapple
  • 2 cups of brown sugar
  • ½ cup pecans

Cake batter

  • ¼ cup of softened butter

  • ½ cup of milk
  • 2\3 cup if sugar
  • 1 ½ cup of sifted flour
  • 1 egg
  • 2 tsp. of baking powder

Method

  • Melt the butter and brown sugar in a heavy 8-inch skillet. You can also melt the sugar and butter in a pot and use a regular cake pan.
  • Remove from heat. Add the pineapple and pecans. Set aside.
  • In a large bowl, cream the butter, sugar and egg.
  • Mix milk and flour and baking powder mixture to the wet ingredients. Alternate between the milk and flour and baking powder mixture.
  • Spread cake batter over the pineapple and pecans.
  • Bake at 350°F for 25 to 30 minutes.
  • Turn out on a large plate or tray. Serve warm or cold with whipped cream or a nice scoop of vanilla ice cream.
Enjoy on its own or with whipped cream or a ball of vanilla ice cream.

Enjoy on its own or with whipped cream or a ball of vanilla ice cream.

6 thoughts on “Tasting the Past: Cara’s Pineapple Skillet Cake

  1. Your recipe box is the “ancient” equivalent of a recipe blog, a place where your store only the best and favorite things you have tried. I am really enjoying following the results, as you bring the recipes to life.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s