Cast Iron Skillet Brunch Cake Recipe


Cast Iron Skillet Brunch Cake

The sweet/salty combination of this dish makes it a great way to start your day when you consider that you can make it over the fire or in your oven.

Cast Iron Skillet Brunch Cake


  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1 can (20 ounces) sliced pineapple
  • 8-10 thin slices of deli ham
  • 2 boxes Jiffy Corn Muffin Mix
  • 2 eggs


Melt the butter in a 9- or 10-in. skillet. Add the brown sugar and mix well until sugar is dissolved.

Drain the pineapple slices, reserving the juice. Arrange as many pineapple slices in a single layer that will fit over the sugar mixture.

Place the slices of deli ham over the pineapples to make a complete layer. It is OK if they overlap a bit.

In a medium bowl, combine the Jiffy corn muffin mixes, 2 eggs, and enough pineapple juice to replace the milk. (About 2/3 cup). If you are low on juice, add melted butter or milk to make up the difference.

Spread the corn muffin mix over the ham.

Cover with foil, and cook over the fire for 6-10 minutes, checking under the foil after 5 to see how the cornbread is cooking through.

To serve, invert it onto a plate, like a pineapple upside down cake and drizzle it with maple syrup. Serve with fresh fruit or that cup of campfire coffee!

**IF you want to bake it in the oven, still cover it with foil and cook at 375 for roughly 10 minutes.

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