Growing up, when Mom would pull out the iron skillet, we all knew there was a treat in the making! She had two sizes of skillets, a small one for the cornbread and the large one for everything else. When she put the large skillet on the cabinet, we all secretly hoped she was going to make Pineapple Upside Down Cake. It was scrumptious.
Our new cookbook Skillet Desserts is a collection of upside down cakes, seasonal crisps, cobblers, and pies all cooked in a cast-iron skillet. Oh my goodness—when the ladies in our test kitchens were preparing these dishes for photography, you wouldn’t believe the aromas drifting through our offices. One of my all-time favorites is the Orange Sweet Rolls. Those delicacies will make your heart stop. I thought nothing could top those, and then out popped the Cinnamon Rolls.
My cast-iron skillet is going to have a new life this fall. There is just something about a cast-iron skillet that means something wonderful is about to happen. Order your copy of Skillet Desserts today!
- 10 tablespoons unsalted butter, softened and divided
- 2 cups firmly packed light brown sugar, divided
- 2 tablespoons water
- 1 fresh pineapple, peeled and cored
- 2 cups cake flour, such as Swans Down
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup whole milk
- 2 teaspoons vanilla extract
- 2 tablespoons spiced rum
- 2 large eggs
- In a 10-inch cast-iron skillet, melt 4 tablespoons butter over medium-low heat. Add 1⁄2 cup brown sugar and 2 tablespoons water. Cook, stirring occasionally, for 30 minutes. Remove from heat, and let cool for 10 minutes.
- Cut pineapple into 1⁄4-inch-thick slices; cut slices into quarters. Arrange pineapple in an even layer in skillet. Set aside.
- In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, combine milk, vanilla, and rum.
- In a large bowl, beat remaining 6 tablespoons butter and remaining 1½cups brown sugar at medium speed with a mixer until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, beating to combine. Add flour mixture to butter mixture in thirds, alternating with milk mixture, beating until combined after each addition. Pour batter over pineapple in skillet.
- Bake until a wooden pick inserted in center comes out clean, approximately 1 hour. Let cool in skillet 20 minutes. Carefully invert onto a flat serving plate.
What are you favorite skillet desserts?