Table of Contents
Mix the eggs, undrained crushed pineapple, flour, 1 cup of the white sugar, baking soda, salt, and 1 teaspoon of the vanilla together and stir until just combined. Pour batter into one ungreased 9×13 inch baking pan.
Place sauce pot on a COLD burner, then turn heat on to medium. Cook, stirring constantly to avoid making scrambled eggs, until thick, about 12 minutes. Add the drained crushed pineapple, stir together. Spread frosting between layers, on top, and sides. You could use a boxed cake mix for the layers if you like.
This skillet pineapple upside-down cake is baked in a cast iron skillet and served warm. It is wonderful! Preheat the oven to 375 degrees F (190 degrees C). Melt 1 stick butter in the bottom of a cast iron skillet over medium heat, about 3 minutes. Remove from heat and sprinkle brown sugar evenly over butter.
… Measure out an equal amount of sugar. … Add the pineapple juice to the sugar in a small sauce pot. … Heat this mixture of juice and sugar over Medium heat to let the sugar dissolve. Let it boil for a minute or two then remove from heat. The syrup needs to cool completely before you add it to the layers.
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