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!
Skillet Honey-Pineapple Upside Down Cake
For the Cake
- 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
For the Glaze
- 1/3 cup honey
- 1 Tbs brown sugar
- 1 Tbs butter
For the Cake
- 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).
For the Glaze
- Combine all ingredients in a saucepan and heat to a simmer over a medium heat until syrupy.