Pineapple Upside-Down Cake (Skillet)
Yield
8 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
pineapple
slices |
|
| ¼ | cup |
butter
|
|
| ⅔ | 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
pineapple
slices |
|
| 59 | ml |
butter
|
|
| 158 | ml |
brown sugar
firmly packed |
*
|
| 1 | x |
maraschino cherries
|
*
|
| 237 | ml |
all-purpose flour
un |
|
| 177 | ml |
sugar
granulated |
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
milk
|
|
| 59 | ml |
vegetable oil
or solid vegetable shortening |
|
| 1 | each |
eggs
large |
|
| 1.3 | ml |
lemon zest
grated |
|
| 5 | ml |
lemon juice
|
|
| 5 | ml |
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.
