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Pineapple Caramel Skillet Cake


  • 4 cups fresh pineapple, cut into cubes
  • 1 1/2 cups sugar
  • 5 ounces butter
  • 2 cups prepared yellow cake batter
  • Pecan halves


Divide pineapple cubes equally into two 10" nonstick, oven-proof skillets. Sprinkle half of the sugar over pineapple in each pan. Cook over medium heat about 10 minutes. Drain, reserving the liquid. Pour half of the liquid into each of the skillets, add half of the butter to each and cook over medium heat until liquid is thickened. Let cool.

Preheat oven to 350°. Arrange half of the drained pineapple over the liquid into the bottom of each skillet. Around sloping sides of each pan, make a round border of pecan halves, top side down, ends pointing toward edge of pan. Divide cake batter between skillets. Bake in oven for 35 minutes. Cool 5 to 10 minutes and invert onto serving platter.

Additional Resources

Learn about Pineapples.

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