E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Fruit Cocktail Upside-Down Cake Lodge Cast Iron | March 14, 2024 Cast iron pans and upside-down cakes go together like cherries in fruit salad. This upside-down skillet cake features a buttery batter, fresh fruit, and a caramelized brown sugar topping. We take ours à la mode, but it's just as good scooped straight from the skillet. Level Intermediate Prep Time 20 minutes Cook Time 35 minutes Serves 8 Cook it With Our 10.25 Inch Cast Iron Skillet Ingredients 1 peach, peeled and sliced ½ pear, cubed ½ cup pineapple, cubed 1 cup cherries, pitted and halved ¼ cup brown sugar, packed 1 cup granulated sugar 1 cup self-rising flour 1 large egg ¼ cup milk 1 teaspoon vanilla extract ½ cup pecans, chopped ½ cup unsalted butter, melted Vanilla ice cream, for serving Caramel sauce, for serving Directions Preheat your oven to 375˚F. Spray the bottom of a 10.25 inch cast iron skillet with a nonstick baking spray like Baker's Joy, line with parchment paper, then coat with baking spray once more. Arrange the cut fruit in a fun pattern in the bottom of the skillet. This will be the top of the cake when you turn it out of the skillet, so feel free to get creative. Sprinkle the arranged fruit with the brown sugar. In a medium bowl, combine granulated sugar, flour, egg, milk, vanilla extract, chopped pecans, and melted butter. Mix until well combined. Pour batter in the skillet and spread evenly over the fruit. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool slightly, then run a knife around the edge of the skillet to loosen. Place a large plate or cake platter over the skillet and, using potholders, carefully invert the cake onto the plate. Serve warm, topped with a scoop of vanilla ice cream and a drizzle of caramel sauce. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Fruit Cocktail Upside-Down Cake Lodge Cast Iron | March 14, 2024 Cast iron pans and upside-down cakes go together like cherries in fruit salad. This upside-down skillet cake features a buttery batter, fresh fruit, and a caramelized brown sugar topping. We take ours à la mode, but it's just as good scooped straight from the skillet. Level Intermediate Prep Time 20 minutes Cook Time 35 minutes Serves 8 Cook it With Our 10.25 Inch Cast Iron Skillet Ingredients 1 peach, peeled and sliced ½ pear, cubed ½ cup pineapple, cubed 1 cup cherries, pitted and halved ¼ cup brown sugar, packed 1 cup granulated sugar 1 cup self-rising flour 1 large egg ¼ cup milk 1 teaspoon vanilla extract ½ cup pecans, chopped ½ cup unsalted butter, melted Vanilla ice cream, for serving Caramel sauce, for serving Directions Preheat your oven to 375˚F. Spray the bottom of a 10.25 inch cast iron skillet with a nonstick baking spray like Baker's Joy, line with parchment paper, then coat with baking spray once more. Arrange the cut fruit in a fun pattern in the bottom of the skillet. This will be the top of the cake when you turn it out of the skillet, so feel free to get creative. Sprinkle the arranged fruit with the brown sugar. In a medium bowl, combine granulated sugar, flour, egg, milk, vanilla extract, chopped pecans, and melted butter. Mix until well combined. Pour batter in the skillet and spread evenly over the fruit. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool slightly, then run a knife around the edge of the skillet to loosen. Place a large plate or cake platter over the skillet and, using potholders, carefully invert the cake onto the plate. Serve warm, topped with a scoop of vanilla ice cream and a drizzle of caramel sauce. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
