Pineapple/Coconut Upside Down Cake - Skillet Pan
"I got this recipe from Ana Olsen and have been making it ever since. It is a very easy and truly wonderful cake. The coconut in the cake gives it a different texture then the usual. I have made it with pineapple, apples, as well as peaches and apricots. Give it a try, I know you will not be disappointed."
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 1⁄4 cup butter
- 2⁄3 cup brown sugar
- 2 teaspoons lemon juice
- 8 slices pineapple
- 3⁄4 cup buttermilk
- 1⁄3 cup oil
- 1 teaspoon vanilla extract
- 3 eggs, lightly beaten
- 1 1⁄2 cups flour
- 2⁄3 cup sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 cup sweetened flaked coconut
directions
-
Method:
- Heat 10 in cast iron skillet.
- Add butter and brown sugar, stir till bubbly, add lemon juice and stir till smooth.
- Place your pineapple rings or other fruit evenly over the top. Let sit and cool while making the batter.
- In a large bowl: Mix eggs, buttermilk, oil and vanilla.
- Dry ingredients: Sift together, flour, sugar, baking powder, baking soda, salt, and nutmeg.
- Add the dry ingredients to the wet all at once. Whisk till smooth add the coconut mix well.
- Carefully pour or ladle batter over the fruit.
- Bake at 350 F for 30 to 35 minutes.
- Cool in skillet for 30 minutes then run a knife around the edge and flip it onto a flat plate.
- Serve either warm or at room tempreature with whipped topping.
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