Pineapple Skillet Sponge Cake
Experience the perfect fusion of tropical sweetness and comforting baked goodness with this Pineapple Skillet Sponge Cake. This retro-inspired dessert features a golden, caramelized pineapple topping created right in a 10-inch oven-safe skillet, where buttery brown sugar melts into a luscious glaze. The soft and airy sponge cake, made with pantry-friendly ingredients like all-purpose flour, whole milk, and vanilla extract, is baked directly over the fruit for ultimate simplicity. After a quick turn onto a serving platter, the juicy pineapple slices shine atop the tender cake for an eye-catching presentation. Ready in under an hour, this crowd-pleasing dessert is ideal for family gatherings, celebrations, or when you just need a tropical escape—all with minimal clean-up!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 0.5 cup light brown sugar
- 8 pieces pineapple slices
- 1.25 cups all-purpose flour
- 1.25 teaspoons baking powder
- 0.25 teaspoons salt
- 0.75 cup granulated sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.5 cup whole milk
Instructions
Preheat your oven to 350°F (175°C).
In a 10-inch oven-safe skillet, melt 4 tablespoons of unsalted butter over medium heat.
Once the butter is melted, add 1/2 cup of light brown sugar. Stir until the sugar is dissolved and bubbling, about 2-3 minutes.
Arrange the 8 pineapple slices in a single layer over the caramel mixture in the skillet, then remove the skillet from the heat.
In a medium bowl, whisk together 1.25 cups of all-purpose flour, 1.25 teaspoons of baking powder, and 0.25 teaspoons of salt. Set aside.
In a large bowl, using an electric mixer or whisk, beat 2 large eggs and 0.75 cups of granulated sugar until pale and fluffy, about 2 minutes.
Mix in 1 teaspoon of vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with 0.5 cups of whole milk, starting and ending with the dry ingredients. Mix just until combined.
Pour the batter evenly over the pineapple slices in the skillet and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Let the cake cool in the skillet for 10 minutes, then carefully invert it onto a large plate or serving platter. Allow it to cool slightly before serving.
Enjoy the Pineapple Skillet Sponge Cake warm or at room temperature.
Nutrition Facts
Calories |
2065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 1374 mg | 60% | |
| Total Carbohydrate | 462.2 g | 168% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 323.3 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 377 mg | 29% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1348 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
