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