Skillet Pineapple Butter Cake with Whipped Cream

Today I'm going to attempt to post two recipes in one day. I don't think I've ever done that before. It's completely necessary because I have way too many things I've been baking lately and need to post about.

I'm going with this pineapple cake recipe first, because I really don't like the pictures and I want to hide this post as soon as possible.

I edited the pictures and added a 1960's vintage effect to them. I wish I lived in the sixties and the seventies. I think I'd fit in much better. I would listen to Three Dog Night and drive around in my Gremlin and go roller skating all the time.
It. Would. Be. Awesome.



Here's the story (of this cake), morning glory. I bought a pineapple. It was $2 and that's way cheap for a pineapple so I ended up taking her home with me.

I have a cast iron skillet. I received if for Christmas and have been itching to bake an upside-down-cake in it. But I didn't couldn't figure out how to core the pineapple and make rings so I ended up cutting the core out of it and chopping the pineapple into chunks.



But then I couldn't make a pineapple upside down cake because I didn't have beautifully sliced pineapple rings, so I chopped up the pineapple even more and used it in the cake batter.

I still wanted to use my cast iron skillet and decided to bake the cake batter in that and then just top the cake with whipped cream.

In conclusion, this is a very buttery pineapple cake, baked in a skillet, topped with whipped cream. It was delicious and worth blogging about. But next time I'll use pineapple rings. I just have to figure out how to core a pineapple. Do pineapple corers exist? Is that another kitchen gadget I need? I have way too many as it is.

I'll be back later with a better post. In the meantime, watch this.


Skillet Pineapple Butter Cake with Whipped Cream
Printable Recipe

2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large egg yolks
1 1/3 cups buttermilk
1 1/2 cups coarsely chopped fresh pineapple

1 cup heavy whipping cream
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract

Heat oven to 375 degrees F. Coat the inside bottom and sides of a 10 or 12-inch cast iron skillet with butter.

In a medium mixing bowl, sift together flour, baking powder, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy - about 1 minute. Beat in vanilla and egg yolks until combined - about 2 minutes. Reduce mixer speed to low and gradually beat in flour mixture, alternating with buttermilk, until combined - about 2 minutes. Stir in pineapple until combined; spread batter into prepared skillet.

Bake 25-30 minutes or until deep golden brown and a toothpick inserted into cake comes out with moist crumbs attached. Cool 12 minutes before running a knife around outside edges and inverting cake onto a wire rack to cool completely.

To make the whipped cream, in a large mixing bowl, using a mixer on high speed, beat together cream, confectioners' sugar and vanilla until stiff peaks form. Spread whipped cream over cake.

Makes 10 servings