Pineapple-Vanilla Skillet Cake

  4.0 – 2 reviews  • 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.
Level: Easy
Total: 45 min
Prep: 10 min
Cook: 35 min
Yield: 4 servings

Ingredients

  1. Juice of 2 oranges (1/2 cup)
  2. 3 tablespoons honey
  3. 1 vanilla bean, split and scraped
  4. 1/2 a pineapple, peeled, cored and cut into 1/2-inch-thick slices
  5. 3/4 cup sifted self-rising cake flour
  6. 1/2 cup firmly packed light brown sugar
  7. 6 tablespoons unsalted butter, cubed, at cool room temperature
  8. 1 large egg
  9. Vanilla or cherry-vanilla ice cream, for serving

Instructions

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 485
Total Fat 19 g
Saturated Fat 11 g
Carbohydrates 77 g
Dietary Fiber 2 g
Sugar 53 g
Protein 5 g
Cholesterol 92 mg
Sodium 30 mg

 

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