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Hot Skillet Pineapple Orange Snack Cake

Pineapple and oranges in Hot Skillet Pineapple Orange Snack Cake

Mother nature sweetens this Hot Skillet Pineapple Orange Snack Cake with pineapples and oranges - made in a skillet!


1 8-ounce can crushed pineapple, packed in own juice
1/2 cup orange juice
2 tablespoons dark brown sugar, firmly packed
1/3 cup all purpose flour
1/4 cup granulated sugar
1/4 cup nonfat powdered milk
2 teaspoons baking powder
1/2 teaspoon orange zest
1/2 cup orange juice
3  egg whites
2 teaspoons canola oil
1 teaspoon vanilla extract


Preheat oven to 350-degrees.

Drain pineapple in fine mesh strainer, reserving liquid. Place 10-inch skillet over hgh heat. Add pineapple juice and 1 /2 cup orange juice. Bring to a boil; continue boiling 2-1/2 minutes or until liquid measures 1 /4 cup. Remove from skillet. Stir until blended. Using teaspoon, spoon pineapple evenly over brown-sugar mixture. Do not stir; set aside.

In medium mixing bowl, combine flour, granulated sugar, baking powder and orange zest. Stir to blend, add remaining ingredients. Using electric mixer, beat on low speed to blend. Increase to medium speed and beat two minutes or until smooth.

Spoon batter evenly over pineapple. Bake 30 to 35 minutes or until wooden pick inserted comes out clean.

Place on cooling rack five minutes. Loosen edges with knife and place a plate over skillet. Invert, scraping any remaining pineapple from skillet and spooning on top of cake. Cut into eight wedges and serve warm for peak flavors and texture.

Nutrition Information

Recipe makes 8 servings.
Serving size: 1 slice
Calories: 187; Total Fat: 4g; Saturated Fat: less than 1g; Cholesterol: less than 1mg; Sodium: 165mg; Carbohydrates: 33g; Protein: 5g; Fiber: 0.5g

Did you know?

December is Fruit Cake Month.

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