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Pineapple Upside-Down Cake (Skillet)

 

52

Yield

8

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free
 

Ingredients

20 ounces pineapple
slices
¼ cup butter
cup brown sugar
firmly packed
*
1 x maraschino cherries
*
1 cup all-purpose flour
un
¾ cup sugar
granulated
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup milk
¼ cup vegetable oil
or solid vegetable shortening
1 each eggs
large
¼ teaspoon lemon zest
grated
*
1 teaspoon lemon juice
1 teaspoon vanilla extract

Directions

Drain the pineapple, reserving 2 Tbls of the juice.

Melt the butter in a heavy 10-inch ovenproof skillet.

Stir in the brown sugar and reserved pineapple syrup, blending well.

Remove from the heat.

Arrange the pineapple slices in the sugar mixture in a balanced arrangement.

Place a maraschino cherry in the center of each pineapple slice.

Combine the flour, sugars, baking powder, and salt in a large bowl.

Add the milk and oil then beat, with an electric mixer set on high speed, for 2 minutes.

Add the egg, lemon rind, lemon juice and vanilla extract and beat for an additional 2 minutes.

Carefully pour the batter over the pineapple in the skillet, spreading evenly.

Bake in a preheated oven for 25 minutes or until the cake tests done.

Remove from the oven and cool on a wire rack for 5 minutes.

Place a serving plate upside down on the top of the skillet and invert the skillet and plate.

Serve this cake warm.

VARIATION: For Peach Upside-Down Cake, use a can of peach halves instead of the pineapple slices and proceed as above.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 121g (4.3 oz)
Amount per Serving
Calories 28843% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 203mg 8%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 5% Vitamin C 9%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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