Hey y’all. My brother is here this weekend and we’re whipping up some awesome cast iron dishes! Starting of course with desert. Check out the awesome Pineapple and Pecan Upside-down cake.
This cake was made in a vintage WAPAK #9 skillet circa 1903-1910. We actually found this skillet a few months ago when he was out for a visit, and we went hunting for cast iron treasures at our local antique shops.
To make this delicious cake, we started out by toasting up some pecans…about half a cup for about 10 minutes in a 350° oven. Next you have to preheat a 10-inch cast iron skillet for 10 minutes. Add a stick of butter to the skillet and leave in oven until melted. Remove from oven and sprinkle 1 cup of dark brown sugar over melted butter, patting down the brown sugar until it is all moistened by the butter. (be careful…don’t burn yourself) Do not stir. Return the skillet to the oven for about 5 minutes to melt sugar.
Drain pineapple slices and reserve juice. We decided to get fancy and cut the pineapple slices in half but feel free to use the whole rings if you prefer.
Finely chop the toasted pecans and prepare the cake per package directions. The box mix that we used called for 1 cup of water. We had about 3/4 cup of reserved pineapple juice and added 1/4 cup of water to equal the 1 cup, as directed.
Remove the skillet from oven and arrange pineapples over brown sugar and butter in the pattern of your choice and add the cherries in the center of each pineapple slice. Sprinkle chopped pecans in between and over the top of the arranged pineapples. You won’t believe how much flavor those toasted pecans add to this cake!!
Add prepared cake mix to the skillet and smooth the batter with an offset spatula. Bake for 30-40 minutes, until a toothpick inserted comes out with just a few moist crumbs. Ours took 35 minutes and it was perfect!
Remove the skillet from oven and let rest for 10 minutes. Run a knife around the edge of the skillet. Place serving platter over skillet. Using oven mitts carefully invert and remove skillet.
Grab yourself a big ole glass of milk and enjoy the easy and delicious Pineapple Pecan Upside-down Cake!!
Pineapple Pecan Upside-down Cake
Ingredients
Ingredients
- 1 stick butter
- 1 cup dark brown sugar
- 1 box pineapple cake mix (we used Duncan Hines)
- 1 20 oz can pineapple rings (we used Dole in 100% juice)
- ½ cup pecans, toasted and chopped
- 1 small jar maraschino cherries
Instructions
Instructions
- Preheat oven to 350°
- Add ½ cup of pecans to sheet pan and place in oven for 10 minutes.
- Preheat 10-inch cast iron skillet for 10 minutes. Add 1 stick of butter to skillet and leave in oven until melted. Remove from oven and sprinkle 1 cup of dark brown sugar over melted butter, patting down brown sugar until it is all moistened by the butter. Do not stir. Return to oven to melt sugar, about 5 minutes.
- Drain pineapple slices and reserve juice. Cut pineapple slices in half (or use whole rings, if preferred).
- Finely chop toasted pecans.
- Prepare cake per package directions, substituting reserved pineapple juice for water. Adding additional water if necessary, to equal amount directed.
- Remove skillet from oven and arrange pineapples over brown sugar and butter in desired pattern. Add cherries in the center of each pineapple slice. Sprinkle chopped pecans in between and over the top of the arranged pineapples.
- Add prepared cake mix to the skillet smooth batter with offset spatula. Bake for 30-40 minutes, until a toothpick inserted comes out with just a few moist crumbs.
- Remove from oven and let rest for 10 minutes. Run knife around the edge of the skillet. Place serving platter over skillet. Using oven mitts carefully invert and remove skillet.
I can hardly wait till the Irish soda bread is made
Ahh…good idea. I’ll have to work on that!