Pineapple Upside-Down Cake (Skillet)

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.