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Skillet cake on stove-top

Discussion in 'Theme Shows' started by 75317, Mar 16, 2006.

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  1. Hi! I was at a Spring Regional meeting several weeks ago and heard a Director share that she bakes skillet cakes on the stove-top. I have made several skillet cakes (in the skillet in the oven) but have never tried it on the stove top. I know that she said medium heat, but I have no idea for how long. I have a show coming up in a church basement. The oven will not be available, but I travel with a single burner. I will definitely try this at home before the show, but wondered if anyone out there new the exact combination. I'll be demo-ing the Turtle Fudge Skillet cake. Thanks in advance for the help!
  2. BethCooks4U

    BethCooks4U Gold Member

    I have made the pineapple upside down cake on the stove top and on a portable burner. I can tell you that it took much longer on the burner than the stovetop. I would definately try it at home first!!
  3. Shawnna

    Shawnna Gold Member

    How do you do it on the stove top? Please give us details. How much longer did it take on the burner?
  4. BethCooks4U

    BethCooks4U Gold Member

    Here is the recipe. It is in Una Muestra de TPC fall/winter 05. It took about 30 minutes more on the burner. I think it was probably because I was afraid to cook it too high - I use a gas stove at home so I'm not sure about the electric burners and it was the first time I used a portable burner (either that or it has less power...). Oh, and I kept taking the lid off the first time! Definitely test it at home!

    The Pampered Chef ® Volteado de Piña y Chocolate a la Estufa Recipe

    1/4 cup butter
    1/2 cup brown sugar, firmly packed
    1 can (20 ounces) pineapple slices
    4 maraschino cherries, drained and halved
    2 packages (9 ounces each) chocolate cake mix
    1 1/2 tablespoons Pantry Korintje Cinnamon
    2 eggs
    1 teaspoon rum extract
    Vanilla ice cream (optional)
    1/2 cup sweetened flaked coconut, toasted (optional)

    Melt butter in Large Covered Skillet over low heat. Stir in brown sugar until well blended using Bamboo Spoon. Remove skillet from heat; cool on Stackable Cooling Rack.

    Meanwhile, drain pineapple slices in small colander of 4-Piece Colander & Bowl Set; reserve juice in small bowl. Arrange 8 pineapple slices over sugar mixture. Place a cherry half in the center of each pineapple slice.

    Add enough water to pineapple juice to measure 1 cup. Combine cake mix, cinnamon, liquid, eggs and extract. Whisk with Stainless Steel Whisk until well blended. Gently pour over fruit in skillet.

    Place lid on top of skillet. Place skillet over medium heat. Cook 8-10 minutes or until batter bubbles around edges of skillet. Reduce temperature to low. Cook 20-30 minutes or until Cake Tester inserted in center comes out clean. Remove skillet from heat. Carefully loosen edge of cake; invert onto heat-safe serving plate. Cool slightly.

    If desired, serve with a scoop of vanilla ice cream using Ice Cream Dipper. Sprinkle with toasted coconut, if desired.

    Yield: 10 servings Nutrients per serving: (1 piece of cake, 1/4 cup of ice cream): Calories 270, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 80 mg, Carbohydrates 36 g, Protein 4 g, Sodium 200 mg, Fiber 1 g

    Cook's Tip: Preheat oven to 350°F. Spread shredded coconut in a single layer over bottom of Small Bar Pan. Bake 8-10 minutes or until light golden brown (stir coconut occasionally for even browning); cool completely.

    © The Pampered Chef, Ltd., 2001
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