My husband, who doesn't like sweets very much, asked for a pineapple upside down cake yesterday. (YAY! I get to bake and NOT eat it all myself!) I had never baked a cake in a cast iron skillet before, and I must say it made the cake AMAZING!!! I think I'll try it with all of my cakes from now on! I made some minor changes, which I think made the cake incredibly moist. I used a white cake mix, but instead of following the box directions, I added three eggs, 1/2 c sour cream, 1/2 c vanilla yogurt, 1tsp vanilla, and 1/2 c veg. oil. I also added a small amount of pineapple juice (1/4-1/2 cup). The cake was SUPER moist and delicately browned in the skillet. It came out of the pan easily, too. (Hmm...mighta been all that butter!) I wasn't too fond of the gritty brown sugar topping. I love the idea of it, but it was a bit too much grit. Next time, I'll try sprinkling the brown sugar on to make sure I put on only a thin layer. 1.5 cups was too much and overpowered the pineapple flavor. I also didn't have fresh pineapple, so I used the canned, crushed variety. I wish I would have had two cans, though, as one can was definitely not enough. Overall, it's still a very delicious, incredibly moist cake!!!! I will definitely make it again!
Was this review helpful?
3 users found this review helpful
My husband, who doesn't like sweets very much, asked for a pineapple upside down cake...