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Tropical Skillet Cake

4 tablespoons unsalted butter, melted
1 Ripe pineapple, peeled, cored, and chopped into 1-inch pieces
1/2 Cup chopped macadamia nuts
1/2 Cup Brown Sugar
1 1/2 cups all purpose flour
2 t. Baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
4 Tablespoons unsalted butter
1 Cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 Cup milk

Orange-Caramel Sauce

1 cup sugar
1/3 cup fresh orange juice
1/4 cup water
2 Tablespoons unsalted butter
juice of 1/2 lemon


Preheat oven to 350 degrees.

Spread the brown sugar over the bottom of a 9-inch cast iron skillet. Pour the melted butter evenly over the sugar. Spread the pineapple chunks and macadamia nuts over the butter-sugar mixture and set aside. Sift together the flour, baking powder, cinnamon, and salt in a large bowl. Cream together the butter and sugar in the bowl of an electric mixer until light and fluffy.

While the mixer is running, add the eggs one at a time, beating until fully incorporated between additions. Beat in the vanilla extract. Turn the mixer on low speed, and add the sifted ingredients and the milk alternately in three additions.

mix until just well blended.

Pour the batter over the pineapple in the skillet. Bake for 50 to 60 minutes or until a cake tester comes out clean. Remove the skillet from the oven and let the cake rest for 5 minutes. Run a paring knife around the side to release the cake, and, using hot pads, invert the skillet onto a large plate.

Serve with Orange Caramel Sauce.

ORANGE-CARAMEL SAUCE:

Heat the sugar in a medium-size heavy saucepan, stir until completely melted and golden brown. Remove from the heat and stir in the orange juice and water until smooth, being careful of the hot caramel.Whisk in the butter and lemon juice, and serve warm or at room temperature.