Made with fresh in season pineapple, this cast iron skillet dessert is going to be a summer staple. Freshly caramelized pineapple slices dot the top of this buttery cake with crispy crumbles on top!
- 1/3 cup Flour
- 1/4 cup packed Brown Sugar
- 2 Tbsp Butter, softened
- Pinch of Salt
- 2 Tbsp Butter
- 8 Freshly Sliced Pineapple Rings (from 1 Fresh Pineapple, if available)
- 1 1/2 cup Flour
- 3/4 cup Sugar
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup Milk, or Half and Half
- 6 Tbsp Butter, softened
- 1 tsp Vanilla
- 3 Egg Yolks
- 1/4 cup Brown Sugar
- 1 Tbsp Dark Corn Syrup, use Light if that’s all you have
- 1 Tbsp Butter
- 1 Tbsp Lemon Juice
- Pinch Salt
For the Topping
- In a bowl, blend together, using your fingers if easiest, all of the ingredients, mixing together until they become a fine crumble.
- Place it in the fridge to set until ready to use.
For the Cake
- Preheat oven to 350 degrees.
- In a 10-inch cast iron skillet over medium high heat, melt the butter.
- Once the butter is melted and beginning to bubble, lay the pineapple rings in a single layer in the skillet and allow them to begin to caramelize, about 2 minutes per side, turning over and ensuring that both sides are caramelizing.
- Remove them from the skillet, and set aside until ready to use.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Utilizing a hand held mixer, mix together the milk, butter and vanilla into the flour mixture.
- With the mixer on low speed, add in one egg yolk at a time, ensuring it is evenly mixed in before adding the next.
- Spread the batter into the cast iron skillet. Top the batter with the caramelized pineapple slices.
- Then lastly add in the cooled crumble topping that you created in the first step.
- Bake the cake for about 35 minutes, and allow to cool on a wire rack.
For the Glaze
- In a small saucepan, combine all the ingredients and bring to a simmer, stirring frequently until syrupy and smooth.
- Pour it over the cake prior to serving.
Adapted from Slow Cooker Recipes Magazine