I teach English classes in Guatemala, and students asked to make a cake. Because we have access to fresh, local and sweet pineapple, we tried this, mainly because it doesn't take a boxed cake mix. They cut fresh pineapple, made the sugar butter sauce, decorated the bottom of the cake, and we baked it. They were very impressed by the beautiful presentation, and ate it still warm.
I will make this again, but with some changes. I think it was too sweet and the amount of butter was too much, I think. It was very good, but I will make 1/2 more batter, and use less sugar and butter so that it is more cakey.
I teach English classes in Guatemala, and students asked to make a cake. Because we have access to fresh, local and sweet pineapple, we tried this, mainly because it doesn't take a boxed cake mix. They cut fresh pineapple, made the sugar butter sauce, decorated the bottom of the cake, and we baked it. They were very impressed by the beautiful presentation, and ate it still warm.
I will make this again, but with some changes. I think it was too sweet and the amount of butter was too much, I think. It was very good, but I will make 1/2 more batter, and use less sugar and butter so that it is more cakey.
I just finished baking this and added a photo. I haven't tried it, it's for a party tomorrow but I will update after the tasting.
The baking...
Pretty easy recipe. However, while making the sugar butter I turned my back for a sec to start the dry ingredients and burned it, so I dumped it, cleaned my skillet and started over. The second go, I stirred constantly, but I think I let it cook a bit too long, as the butter and sugar kind of split and darkened. It looked perfect moments before but I was waiting for the sugar to melt a little more. I used it anyway. Smells like some yummy browned butter!
Everything else in the recipe went well. When I put the batter in the skillet it didn't look like it was going to be enough to cover it, but after spreading, it was just enough. However, if the cake is delicious, I may add a half or double the batter next time as the cake isn't as thick as I envisioned. Like another reviewer, I chose to use fresh cherries instead of pecans (and used fresh pineapple too).
To be continued...
My husband's favorite cake! This was so light and it didn't make me feel too full. It was perfect for something sweet after dinner. Great with a cup of coffee or tall glass of ice cold milk. I added a handful of pecans to the topping for added crunch..
this is the first time I have filled with a cast iron skillet and I am pretty happy with the results.
This is an amazing recipe I love it. Great for parties and reunions.
I used a 10" cast iron pan so I increased the recipe by 1/2. I also added some fresh mulberries and rhubarb pieces around the pineapple which gave it a delightful unexpected twist on flavor and presentation. Was very good! Would give 5 stars if there were some type of oil incorporated into the cake batter because although mine was not dry - you can tell from the texture it will not be forgiving if over baked.
So delicious! Just like my Moms recipe. We eat gluten free, so I used King Arthur All Purpose measure for measure flour and it is excellent!!
This was delicious. The cake part was a little flat and tasted a bit funny but perhaps it was because I didn't fluff the eggs enough. Overall very sweet and tasty.
