PINEAPPLE UPSIDE-DOWN CAKE IN IRON SKILLET
Make and share this Pineapple Upside-Down Cake in Iron Skillet recipe from Food.com.
Provided by angelfan
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Melt butter in iron skillet.
- Sprinkle brown sugar over butter.
- Arrange pineapple slices on top brown sugar/butter.
- Place cherries in center of slices.
- Beat remaining ingredients till well blended.
- Pour over pineapple in skillet and bake for 35 to 45 minutes or until tooth pick inserted comes out clean.
- Remove from oven and turn onto heat-proof plate.
Nutrition Facts : Calories 570.7, Fat 21.3, SaturatedFat 8.7, Cholesterol 55.6, Sodium 387.6, Carbohydrate 92.7, Fiber 2.1, Sugar 66.4, Protein 5.5
PRIZE WINNING PINEAPPLE UPSIDE-DOWN CAKE ON THE BBQ
Steps:
- Heat grill to 350 degrees F.
- Place a 10-inch cast iron skillet in the center of the grill and heat thoroughly.
- Meanwhile, make cake batter: Sift the cake flour, baking powder, and salt together; set aside. With a mixer, cream together the butter, sugar, and egg yolks. With the mixer on low speed, add the dry ingredients to creamed mixture, alternating with the milk. Add vanilla extract. In a separate mixing bowl, beat the egg whites until stiff peaks form and then fold them into the batter. Set batter aside.
- Place the 1/2 stick butter and the brown sugar in the skillet and let the mixture melt and begin to caramelize. When lightly caramelized, place pineapples and enough cherries to cover on top, in a decorative pattern. Then pour the cake batter over, filling to within 1/2-inch of the top of the skillet. Transfer the skillet to a large foil pan and cover with foil; be careful handling the skillet as the handle will also be very hot. Return to the grill and pierce the foil in the corners to allow steam to escape during the cooking process.
- Grill cake at 350 degrees F until cake is golden brown and springs back when lightly touched with your finger, about 45 minutes. Remove from the grill and run a knife around the edge of the skillet to free the cake; again, be careful handling the skillet as the handle will also be very hot. While cake is still hot, place a serving plate on top of the skillet and carefully turn the cake over onto the plate. Serve warm or cold.
PINEAPPLE UPSIDE-DOWN CAKE
Provided by Ree Drummond : Food Network
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Make the cake batter: Combine the flour, baking powder, salt, granulated sugar, 1/2 stick butter, the shortening, milk, eggs, vanilla and 2 tablespoons pineapple juice in a large bowl. Beat with a mixer on medium speed until well combined. (There will still be a few small lumps in the batter.) Set aside.
- Melt the remaining 1/2 stick butter in a 12-inch cast-iron skillet over medium heat; swirl to thoroughly coat the skillet. Sprinkle the brown sugar over the butter, making sure it's evenly distributed-you want the entire surface of the butter to be covered in brown sugar. Do not stir. As soon as the sugar dissolves, remove from the heat and layer the pineapple slices over the top. If desired, place maraschino cherries in the centers of the pineapple slices.
- Pour the batter evenly over the pineapple slices and gently spread to even out the top. Bake the cake 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so the cake is turned onto the plate. It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together. Let cool slightly before cutting into wedges. It's best served warm.
HEIRLOOM PINEAPPLE UPSIDE DOWN CAKE
I have been making this recipe for 25+ years but it is actually from the 1920's. This is an unusual cake and should be cooked in a cast iron skillet. The batter isn't like an angel food cake, at all. It is crunchy on the outside but chewy. Not light and fluffy like most people are used to. And it is very beautiful. And very rich.
Provided by Pot Scrubber
Categories Dessert
Time 1h
Yield 8 slices, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Melt butter in bottom of a 9 or 10 inch cast iron skillet by either placing it in the oven or melting on the stove top over low heat. Don't let it brown.
- Cover melted butter with brown sugar spreading in an even layer.
- Put one slice of drained pineapple in the center and cut the other rings in half. Arrange the rest of the pineapple halves like a spoked wheel -- rounded edges facing the same way. You may have a few unused pieces.
- Fill spaces with nuts and candied cherries if you have them. (The cherries are pretty and I use them when I have them. The walnuts I think are great in this recipe so use them unless there is an allergy problem.).
- Make batter as directed below and pour over all.
- Bake for about 30 minutes, then check every five minutes until a toothpick inserted in the center comes out clean.
- When done, run a knife around the edge to separate cake well from the edge of the skillet. Very important. You do not want that cake to stick when you try to flip it over.
- Let cool for a few minutes (just a few -- the cake can't set and cool or it will "glue" itself to the pan) so the syrup isn't like molten lava. While wearing kitchen mitts and long sleeves, (this stuff is hot and you do NOT want to splash any on you) place a large plate on top of the skillet and then in one smooth motion invert skillet and dump cake onto the plate.
- Allow to cool for about an hour and serve very warm.
- Make batter-------------------------------.
- Beat 4 egg yolks and sugar and pineapple juice until light.
- Sift flour and baking powder and fold into the egg/sugar mixture 1/3 cup at a time.
- Fold in 4 stiffly beaten egg whites.
Nutrition Facts : Calories 555.6, Fat 14.2, SaturatedFat 8.1, Cholesterol 123.5, Sodium 199.3, Carbohydrate 105.6, Fiber 1.9, Sugar 89.3, Protein 5.5
RUM PINEAPPLE UPSIDE-DOWN CAKE
Steps:
- In a medium bowl, add the cherries and the spiced rum. In another bowl add the pineapple and the 3/4 cup of rum. Cover and refrigerate for 8 hours or overnight.
- Preheat oven to 350 degrees F.
- In a large bowl, add 1 3/4 sticks butter and the sugar and cream together until pale yellow, about 2 minutes. Stir in the eggs 1 at a time. Add the vanilla extract and set aside.
- In a separate bowl, combine the flour, salt, and baking powder. Add the dry ingredients into the wet ingredients and stir until a smooth batter forms.
- In a 10-inch cast iron skillet, over medium heat, add the remaining 1/4 stick butter and heat until the butter has just melted. Add the brown sugar and using a slotted spoon, add the pineapple pieces, reserving the rum. Saute until they begin to caramelize, about 4 minutes. Add the cherries and the rum they soaked in. Remove the skillet from the heat and light the rum with a long kitchen match. When the flames subside, return the pan to the heat and cook until most of the alcohol has evaporated. Remove the skillet from the heat and set aside to cool 6 to 10 minutes before adding the batter. Remove half the fruit back into the reserved rum for garnishing later.
- Add the batter to the skillet and put in the oven. Bake for 30 to 45 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and set aside to cool for about 5 minutes before unmolding. To unmold, run a small knife around the edge of the cake, take a large serving plate and put it over the cast iron skillet. Carefully flip over and let sit for a couple of minutes until it releases from the skillet.
- Put the creme fraiche in a small bowl and stir in the zests. Cut the cake into wedges and serve with a dollop of creme fraiche and the reserved fruit.
IRON SKILLET PINEAPPLE UPSIDE-DOWN CAKE
My boyfriend loves pineapple upside down cake and any dish that involves the iron skillet, and I am the famed cake baker in the family. That is how this cake and I introduced ourselves to one another. I am not a fan of cakes without yummy frosting or chunks of fruit. Until I put this recipe together and am in love with the cake including the pineapples! I used a 10 inch iron skillet to bake this.
Provided by ZiggyLovesCake
Categories Breads
Time 1h5m
Yield 7-8 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat oven 350 degrees.
- 2. Melt butter in skillet
- a. Sprinkle brown sugar over butter to ¼ inch thick on bottom of skillet.
- b. Place pineapple slices side by side inside pan.
- Place cherries inside the rings of pineapples.
- 3. Mix shortening, sugar, eggs, and vanilla with electric mixer until smooth.
- 4. Sift flour, salt, baking powder, and pudding.
- 5. Gradually add flour mixture to shortening mixture while alternating milk/juice. Add enough milk to mixture that it has the cake batter consistency or could be somewhat spooned.
- 6. Spoon or pour mixture over pineapples and bake 40-45 minutes until tooth pick come out clean.
- 7. Allow to cool some if going to remove from skillet.
Nutrition Facts : Calories 542.8, Fat 18.7, SaturatedFat 7.5, Cholesterol 80.3, Sodium 332.9, Carbohydrate 91.4, Fiber 2, Sugar 68.5, Protein 5.5
GRANDMA'S SKILLET PINEAPPLE UPSIDE-DOWN CAKE
This skillet pineapple upside-down cake is baked in a cast iron skillet and served warm. It is wonderful!
Provided by Jen S.
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt 1 stick butter in the bottom of a cast iron skillet over medium heat, about 3 minutes. Remove from heat and sprinkle brown sugar evenly over butter. Add pineapple slices on top of sugar in 1 decorative layer with a cherry in the middle of each pineapple ring. Set aside.
- Sift flour, baking powder, and salt together in a bowl.
- Cream sugar and butter together in a bowl. Add eggs and mix. Add flour mixture and milk in an alternating fashion. Add vanilla extract and mix well. Pour mixture evenly over pineapples in the skillet.
- Bake in the preheated oven until cake is golden brown, about 40 minutes.
- Let cake cool in the skillet for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 465.2 calories, Carbohydrate 77.2 g, Cholesterol 73.3 mg, Fat 16.7 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 10.3 g, Sodium 339.6 mg, Sugar 61.2 g
PINEAPPLE UPSIDE-DOWN CAKE
Try Damaris Phillips' recipe for Pineapple Upside-Down Cake from Food Network.
Provided by Damaris Phillips
Categories dessert
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- For the pineapple: In a 10-inch cast-iron skillet over medium heat, melt the butter and add the brown sugar. Cook, stirring constantly, until the sugar melts, about 2 minutes. Remove from the heat and arrange the pineapple slices in the skillet. Fill in the spaces with the crushed pineapple. Set aside.
- For the cake: Meanwhile, combine the cake ingredients in this fashion: In one bowl, whisk together the flour, baking powder and salt. In bowl number 2, combine the milk, vanilla extract and 1/4 cup of the reserved pineapple juice.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes. Beat in the egg. Add half of the flour mixture and mix on low until just combined. Add the milk mixture and stir until just combined. Add the rest of the flour and mix until combined, about 1 minute.
- Pour the batter over the pineapple slices in the skillet and spread evenly. Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes, checking after 20 minutes to make sure the top isn't getting too brown. If it is, cover loosely with aluminum foil.
- Let cool for 15 minutes. Cover with a cutting board or large plate and invert the cake. Ta daaaaaaa, you are ready to eat!
PINEAPPLE UPSIDE-DOWN CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Make the cake batter: Combine the flour, granulated sugar, milk, shortening, baking powder, vanilla, salt, eggs, pineapple juice and 4 tablespoons of the butter in a large bowl. Beat with a mixer on medium speed until well combined. (There will still be a few small lumps in the batter.) Set aside.
- Melt the remaining 4 tablespoons butter in a 12-inch cast-iron skillet over medium heat; swirl to thoroughly coat the skillet. Sprinkle the brown sugar over the butter, making sure it's evenly distributed--you want the entire surface of the butter to be covered in brown sugar. Do not stir. As soon as the sugar dissolves, remove from the heat, layer the pineapple slices over the top and add cherries to the middle of the pineapple slices. Pour the batter evenly over the pineapple and gently spread to even out the top. Bake until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes.
- Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so the cake is turned onto the plate. It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together. Let cool slightly before cutting into wedges. It's best served warm, but room temperature is fine too.
PINEAPPLE UPSIDE-DOWN SKILLET CAKE
Our pineapple upside-down cake is made the traditional way in a skillet for a gorgeous golden hue, but we've simplified the recipe, using yellow cake mix topped with sunny pineapple slices.
Provided by By Angie McGowan
Categories Dessert
Time 50m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Add melted butter to 12-inch cast iron or ovenproof skillet. Sprinkle brown sugar evenly over butter. Arrange 8 pineapple slices in bottom of skillet. Cut remaining slices in half; arrange around inside edge of skillet. Place 1 cherry in center of each whole and half pineapple slice.
- In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into skillet over fruit.
- Bake 40 to 45 minutes or until cake is golden brown and springs back when touched lightly in center.
- Cool cake in skillet 5 to 10 minutes. Run knife around edge of cake to loosen. Place heatproof plate upside down over skillet; turn plate and skillet over. Remove skillet. Serve cake warm.
Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 17 g, TransFat 0 g
PINEAPPLE UPSIDE DOWN CAKE
This cake is so easy to make and baking it in a cast iron skillet makes all the difference. It's a great cake to have when the weather gets warm.
Provided by Java265
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Melt margarine in a LARGE cast iron skillet on top of stove. Stir in brown sugar. Place pineapple slices and cherries on top of the brown sugar mixture. Do not follow the directions on the cake mix. Instead, add the reserved pineapple juice to the mix along with 2 eggs and mix thoroughly. Spread the batter over the pineapple mixture in the skillet. Bake at 350 degrees for approixmately 25 minutes.
- Use heavy hot pads to remove the skillet from the oven when done. While the cake is still hot, loosen the edge of the skillet with a knife and turn onto a serving plate. Let cool and enjoy!
Nutrition Facts : Calories 374.7, Fat 16.1, SaturatedFat 2.8, Cholesterol 43.3, Sodium 459.4, Carbohydrate 55.2, Fiber 1.4, Sugar 35.4, Protein 3.9
PINEAPPLE UPSIDE-DOWN CAKE
The combination of rich, buttery cake and caramelized pineapples in this classic dessert will transport guests to the good ol' days. It's traditionally made in a cast-iron skillet, but a 9- or 10-inch cake pan will also get the job done in a pinch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h25m
Yield One 10-inch cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. In the bowl of a mixer fitted with the whisk attachment, beat together flour, granulated sugar, baking powder, and salt. Add oil and milk; beat on medium speed until smooth, about 1 minute. Beat in egg and vanilla until well combined.
- Melt butter in a 10-inch nonstick skillet, preferably cast iron, over medium heat. Add brown sugar and cook, stirring, until moistened. Remove from heat; arrange pineapple and pecans on top. Pour batter evenly over top and smooth with a spatula.
- Bake until a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan 10 minutes. Run a knife around edge of cake, then carefully invert onto a platter. Serve warm or at room temperature, garnished with cherries if desired.
PINEAPPLE UPSIDE DOWN CAKE
There are many recipes on 'Zaar for this cake, but I came up with this recipe after reading many others and lots of trial and error. It's a big favorite with my sister, so I'm posting it here for safekeeping. Note that this makes a 6" cake. I like to use my cast iron skillet because I believe it results in a very flavorful cake. This recipe can be made fully by hand, no mixer required.
Provided by Dimpi
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Over medium heat, melt the butter in the skillet and add the brown sugar and cinnamon.
- Stir until sugar begins to melt.
- Arrange pineapple slices and pecan halves as seen in the picture.
- In case you're not using a cast iron skillet, after you add the brown sugar and it melts, pour that mixture into the cake pan you're going to use, then arrange the pineapple and pecans.
- You can also replace the pecans with red or green maraschino cherries.
- For the cake -
- In a medium mixing bowl, combine sifted flour, sifted baking powder, salt and coconut flakes.
- In a small mixing bowl, beat the butter and sugar until light and fluffy. This takes a little time so be patient.
- Add vanilla to butter sugar mixture. Beat.
- Then add the egg, beat well.
- Add poppy seeds, mix.
- In another small bowl combine buttermilk, pineapple juice and rum. You can double the quantity of rum if you prefer a stronger taste.
- FOLD the wet ingredients into the dry alternating between additions of the butter-sugar-egg mixture and the buttermilk-juice-rum mixture.
- Stir until just combined. Take care not to overmix.
- Pour the cake batter over the prepared topping.
- Bake at 350 for about 35 min or till it tests done.
- As soon as the cake comes out of the oven, invert a plate over the skillet and flip it.
- Be careful to avoid splashing any of the melted sugar around, it's extremely hot.
- I also like to put a piece of parchment paper on my plate before flipping the cake.
- Enjoy!
Nutrition Facts : Calories 257.9, Fat 11.7, SaturatedFat 6.8, Cholesterol 45.8, Sodium 227.2, Carbohydrate 36.6, Fiber 1.3, Sugar 25.7, Protein 2.9
PINEAPPLE UPSIDE-DOWN CAKE
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
Categories Cake Egg Dessert Bake Kid-Friendly Pineapple Winter Shower Potluck Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Make topping:
- Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, 4 minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.
- Make batter:
- Sift together flour, cardamom, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)
- Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack.
- Serve cake just warm or at room temperature.
More about "iron skillet pineapple upside down cake recipes"
ORIGINAL PINEAPPLE UPSIDE-DOWN SKILLET CAKE | KING ARTHUR ...
From kingarthurbaking.com
- Preheat the oven to 350°F. Lightly grease a 9" cast iron skillet (it should measure 9" across the bottom; the top diameter may be greater than 9").
- Or lightly grease a 9" x 2"-deep square cake pan., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
SKILLET PINEAPPLE UPSIDE DOWN CAKE - SENIORSKILLET.COM
PINEAPPLE UPSIDE-DOWN CAKE RECIPE - TODAY.COM
From today.com
- In a large bowl, whisk together flour, sugar, salt, baking powder, eggs, pineapple juice and vanilla extract until well mixed. Set aside.
CAST IRON PINEAPPLE UPSIDE DOWN CAKE IN A CAST-IRON ...
From cheneetoday.com
- Preheat oven to 350°F and spray an 8 or 10-inch cast iron skillet with cooking spray. (You can also use a 9-inch round cake pan -- see note)
- Sprinkle brown sugar evenly over butter in pan. Add cherry halves evenly to brown sugar layer, cut side down.
CLASSIC SOUTHERN CAST-IRON SKILLET PINEAPPLE UPSIDE-DOWN ...
From delishably.com
PINEAPPLE UPSIDE DOWN SKILLET CAKE - FOOD NEWS
From foodnewsnews.com
PINEAPPLE UPSIDE-DOWN CAKE RECIPE | RECIPE | UPSIDE DOWN ...
From pinterest.ca
EASY PINEAPPLE UPSIDE-DOWN CAST IRON SKILLET CAKE - MOM ...
From momspark.net
PINEAPPLE UPSIDE-DOWN CAKE IN IRON SKILLET RECIPE - FOOD ...
From pinterest.com
PINEAPPLE UPSIDE DOWN CAKE WITH CRUSHED PINEAPPLE AND CAKE ...
From parnellthechef.com
PINEAPPLE UPSIDE-DOWN CAKE IN IRON SKILLET RECIPE - FOOD NEWS
From foodnewsnews.com
PINEAPPLE UPSIDE-DOWN CAKE IN IRON SKILLET RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE OF GORDON RAMSAY IRON SKILLET PINEAPPLE UPSIDE-DOWN ...
From usmenubox.netlify.app
PINEAPPLE UPSIDE DOWN CAKE CAST IRON SKILLET RECIPES ALL ...
From stevehacks.com
PINEAPPLE UPSIDE-DOWN CAKE IN IRON SKILLET RECIPE - FOOD NEWS
From foodnewsnews.com
PINEAPPLE UPSIDE DOWN CAKE MEANING - SICK-ASS CHATROOM ...
From wavethemelgku990.blogspot.com
PREVIEW II: AD HOC PINEAPPLE UPSIDE-DOWN CAKE ... - FOOD GAL
From foodgal.com
PINEAPPLE UPSIDE DOWN CAKE IN A CAST IRON SKILLET - FOOD NEWS
From foodnewsnews.com
ALEX GUARNASCHELLI PINEAPPLE UPSIDE-DOWN CAKE RECIPE ...
From people.com
IRON UPSIDE RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
UPSIDE-DOWN SKILLET CAKES - SOUTHERN LIVING
From southernliving.com
PINEAPPLE UPSIDE-DOWN CAKE IN IRON SKILLET | PINEAPPLE ...
From pinterest.ca
RECIPE OF HOMEMADE CAST IRON SKILLET PINEAPPLE UPSIDE DOWN ...
From biscuits-recipes.netlify.app
PINEAPPLE UPSIDE-DOWN CAKE | WILLIAMS SONOMA
From williams-sonoma.ca
PINEAPPLE UPSIDE-DOWN CAKE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
HOMEMADE PINEAPPLE UPSIDE-DOWN CAKE - LANCASTER CAST IRON
From lancastercastiron.com
EASY, CAST IRON, PINEAPPLE UPSIDE DOWN CAKE - YOUTUBE
From youtube.com
PINEAPPLE UPSIDE DOWN CAKE - HARRIETT'S COOKING
From harriettscooking.com
BISQUICK PINEAPPLE UPSIDE DOWN CAKE CAST IRON SKILLET ...
From stevehacks.com
IRON SKILLET PINEAPPLE UPSIDE DOWN CAKE - TABLE FOR SEVEN ...
From ourtableforseven.com
SKILLET PINEAPPLE UPSIDE-DOWN CAKE - GOLDEN BARREL RECIPE
From goldenbarrel.com
BEST THE PIONEER WOMAN'S PINEAPPLE UPSIDE-DOWN CAKE ...
From foodnetwork.ca
PINEAPPLE UPSIDE-DOWN CAKE IN IRON SKILLET RECIPE - FOOD ...
From pinterest.com
A POLARIZING CAKE FIT FOR CAST IRON – BUTTER PAT INDUSTRIES
From butterpatindustries.com
PINEAPPLE UPSIDE-DOWN CAKE RECIPE - FOOD.COM
From reciperise.portalseekers.homelinux.net
You'll also love