Pineapple-Vanilla Skillet Cake

Keep your cake pan in the cupboard for this easy-to-make skillet dessert inspired by pineapple upside-down cake. Instead of inverting it[ onto a platter, enjoy it cake-side up and scoop it into bowls with vanilla (or cherry-vanilla!) ice cream.]

Total Time:
45 min
10 min
35 min

4 servings

  • Juice of 2 oranges (1/2 cup)
  • 3 tablespoons honey
  • 1 vanilla bean, split and scraped
  • 1/2 a pineapple, peeled, cored and cut into 1/2-inch-thick slices
  • 3/4 cup sifted self-rising cake flour
  • 1/2 cup firmly packed light brown sugar
  • 6 tablespoons unsalted butter, cubed, at cool room temperature
  • 1 large egg
  • Vanilla or cherry-vanilla ice cream, for serving
  • Position an oven rack in the center of the oven, and preheat to 350 degrees F. Whisk together the orange juice, 1/2 cup water, honey and vanilla bean pod and seeds in a medium ovenproof skillet. Arrange the pineapple in the skillet. (It's OK if the skillet seems overcrowded; the pineapple will shrink as it cooks.) Bring to a simmer over medium-high heat, and cook until the pineapple is tender and the juices are reduced to a loose syrup and very bubbly, 12 to 15 minutes.

  • While the pineapple cooks, pulse the flour and sugar in a food processor until combined. Add the butter, and pulse until the mixture is crumbly and moist. Add the egg, and process until the batter is combined and thick.

  • Drop the batter in small mounds all over the pineapple, and roughly spread out with the back of a spoon. (It's OK if the pineapple isn't completely covered; the cake will spread as it bakes to cover.) Bake until the cake is golden brown, about 20 minutes. Let cool slightly, and serve with ice cream.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

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    This recipe is featured in:

    Comforting Desserts