My husband, who doesn't like sweets very much, asked for a pineapple upside down cake yesterday. I had never baked a cake in a cast iron skillet before, and I must say it made the cake AMAZING!!! 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, 1/2c sour cream, 1/2c vanilla yogurt, 1t 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 used 1 can of sliced pineapple but filled in all remaining space in the skillet with crushed pineapple, skipping the cherries.
UPDATED (1/1/2015)- I originally wrote that 1.5 cups brown sugar was too much and overpowered the pineapple flavor, leaving behind a gritty texture, but during attempt #2, I tried to lessen the brown sugar (by a lot) the results weren't good. Way too greasy on top. So tonight, I used about 1 cup brown sugar (it was whatever I had left in the bag) and let it simmer in the butter a bit to melt it some. I didn't want it to caramelize because that would turn it rock hard in the end (did that before, too)...so I just kept it simmering for about two minutes. Maybe this is implied in the original instructions...or maybe more sophisticated bakers know this already. :) But by doing that, it turned out amazing!!!!
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My husband, who doesn't like sweets very much, asked for a pineapple upside down cake...