How about this “Blast from the Past”? A delicious and moist Honey Pineapple Upside Down Cake with a twist using honey and caramelizing in a skillet. Perfect, and easy!
I love this throwback dessert – made a bunch easier by making it in a cast iron skillet! For this, we’re cooking the cake in honey AND making a honey glaze to go over the top of the finished cake.
I’ve been making great use of my cast iron skillets these days, making things like Easy Skillet Mac & Cheese, Fluffy Golden Skillet Cornbread and Warm Spinach & Artichoke Dip with Skillet Bread as well as some other things (that I’ll share soon!). I just love the even cooking surface and the ability to go from stovetop to oven without needing to change dishes.
This dessert was made because I was craving something old fashioned and sweet, and I have a pile of honey on my hands due to road trips and finding roadside stalls with raw honey for sale. I can’t resist that stuff!
Typically, you’ll find maraschino cherries in the centers of the pineapple rings, but I thought they were unnecessary – and here’s nothing like changing up something old-school and making it new! There’s also cornmeal in the batter – gives it a bigger crumb and a less sweet taste – which works with the very sweet glaze!
This couldn’t be easier to make, granted, it’s a few bowls – but totally worth it.Like this? Tweet it!Click To Tweet
Simple ingredients for this Skillet Honey Pineapple Upside Down Cake:
Look at this golden beauty!
Grab a FORK!!
Want more dessert? Of course you do!
- 3/4 cup honey
- 15.25- oz.) can pineapple slices in juice drained
- 1 1/3 cups sugar
- 3/4 cup butter
- 1 tsp vanilla
- 1 3/4 cups flour
- 1/4 cup yellow cornmeal
- 1.5 tsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 3/4 cup milk
- 3 eggs
- 1/3 cup honey
- 1 Tbs brown sugar
- 1 Tbs butter
Preheat oven to 350°.
Pour honey into a buttered 9 or 10 inch cast-iron skillet and spread evenly over the bottom.
Add pineapple slices in an even layer across the skillet. Cut to size if needed.
In a stand mixer, cream the butter and sugar until pale and fluffy. Stir in vanilla.
In a bowl, whisk together flour, cornmeal, baking powder, salt and baking soda.
In another bowl whisk together milk and eggs.
On low speed, alternately add flour mixture with the buttermilk mixture, mix until JUST blended.
Spread batter evenly over pineapple.
Bake 45 minutes or until a toothpick inserted in center comes out clean.
Cool in skillet for 10 minutes.
Use a knife to loosen the cake around the edge of the skillet.
Place a serving plate over the skillet, and invert the skillet.
Drizzle with glaze (instructions below).
Combine all ingredients in a saucepan and heat to a simmer over a medium heat until syrupy.