Skillet Pineapple Upside-Down Cake



  • 1/2 butter
  • 1 to 1 1/2 cups brown sugar
  • 8 pineapple rings
  • 1 scant cup flour, sifted
  • 1 1/2 teaspoon baking powder
  • dash salt
  • 2 eggs, separated
  • 1 cup sugar
  • 1/4 teaspoon vanilla


In eleven-inch iron skillet, melt together butter and brown sugar. Add pineapple rings and cook until bubbly. Sift flour, baking powder and salt into bowl. Beat egg yolks; add sugar, a little at a time, and vanilla. Stir in three-eighths cup hot water, and combine with dry ingredients. Fold in stiffly beaten egg whites. Pour batter over pineapple rings. Bake in skillet at 325° for fifty minutes. Cool for ten minutes, invert onto platter. Serve with whipped cream or light cream.