SKILLET PINEAPPLE UPSIDE CAKE
During the summer I become absolutely obsessed with pineapple. True story. All year long, you will never catch me eating a piece of fruit (unless it happens to be covered in chocolate) but then the sun comes out, the pineapples go on sale in the supermarket and I want it with everything! Pineapple in my burgers, pineapple as a side with pork, pineapple on kebabs and simple, tasty grilled pineapple. So it was about time I made a pineapple upside down cake. Combining my three favourite things - pineapple, cake and barbecue!
...maybe I should have mentioned my wife in there amongst my favourite things...?
Course
Dessert
Keyword
barbecue, cake, dessert, pineapple
Prep Time 15 minutes
Cook Time 35 minutes
Ingredients
- 110 g butter
- 200 g brown sugar
- 1 can sliced pineapple
- 3 large eggs separated into yolks and whites
- 200 g white sugar
- 1 tsp vanilla extract
- 125 g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
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Preheat the grill to 190C.
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Melt the butter in a skillet pan.
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Evenly layer the brown sugar; mix well until sugar has dissolved into the butter.
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Drain the pineapple, reserving 1/3 cup of the juice.
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Arrange the pineapple slices so that they cover the sugar mixture in a single layer
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In a large bowl, use an electric whisk to whisk the egg yolks until thick and lemon-colored. Gradually add the sugar and continue to whisk until combined.
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Blend in the vanilla and reserved pineapple juice.
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Add the flour, baking powder and salt; gradually add to batter and mix well.
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In another bowl beat egg whites on high speed until stiff peaks form then fold them into the batter.
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Spoon the into skillet on top of the pineapple.
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Bake until a toothpick inserted in the centre comes out clean, approximately 30-35 minutes covering with foil if it starts to brown too quickly.
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Let the cake stand for 10 minutes before flipping the cake onto serving plate.
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Yum!
