Shelly's Recipe

SKILLET PINEAPPLE BUTTER CAKE WITH WHIPPED CREAM

Category: Cakes

2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large egg yolks
1 1/3 cups buttermilk
1 1/2 cups coarsely chopped fresh pineapple

1 cup heavy whipping cream
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract

Heat oven to 375 degrees F. Coat the inside bottom and sides of a 10 or 12-inch cast iron skillet with butter.

In a medium mixing bowl, sift together flour, baking powder, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy - about 1 minute. Beat in vanilla and egg yolks until combined - about 2 minutes. Reduce mixer speed to low and gradually beat in flour mixture, alternating with buttermilk, until combined - about 2 minutes. Stir in pineapple until combined; spread batter into prepared skillet.

Bake 25-30 minutes or until deep golden brown and a toothpick inserted into cake comes out with moist crumbs attached. Cool 12 minutes before running a knife around outside edges and inverting cake onto a wire rack to cool completely.

To make the whipped cream, in a large mixing bowl, using a mixer on high speed, beat together cream, confectioners' sugar and vanilla until stiff peaks form. Spread whipped cream over cake.

Makes 10 servings