Preheat oven to 350°F. Place butter into a well-seasoned 9- or 10-inch cast iron skillet; set in the oven to melt. Meanwhile, combine hushpuppy mix, granulated sugar, milk, oil, vanilla and egg in a large bowl. Beat on medium speed, scraping occasionally, until well combined (about 3 minutes).
Remove skillet from oven. Spray sides with nonstick cooking spray. Sprinkle brown sugar over the melted butter. Arrange pineapple slices in a single layer on sugar mixture; place optional cherries in centers of pineapple slices. Pour batter over pineapple.
Bake 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and immediately invert skillet onto a serving plate, leaving skillet over cake for 2-3 minutes. Remove pan and allow cake to set for 10 minutes before serving.
Skillet Pineapple Upside Down Cake
If your cast iron skillet is well-seasoned, your cake will come out easily without sticking. I use a piece of parchment paper on the bottom of my pan just in case…I don’t want all of my hard work to stick to the pan, especially if I’m having guests.
Servings:
8
Approx. Prep Time:
10 min.
Approx. Cook Time:
35 min.
Ingredients
1 1/2 cups Plain Hushpuppy Mix
1/4 cup butter, melted
1/4 cup packed dark brown sugar
2 (8-ounce) cans sliced pineapple, drained
7 maraschino cherries (optional)
1/2 cup granulated sugar
1/2 cup milk
2 tbsp oil
1 tsp vanilla extract
1 large egg, slightly beaten
Directions:
Nutrition Information* (click for full nutrition info)
*Nutrition analyses based on ESHA Research databases
