Pineapple upside-down cake (skillet)
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Pineapple upside-down cake (skillet)
  Pineapple    Skillet    Cakes  
Last updated 6/12/2012 12:52:21 AM. Recipe ID 14054. Report a problem with this recipe.
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      Title: Pineapple upside-down cake (skillet)
 Categories: Cakes
      Yield: 8 servings
      1 cn Pineapple Slices In Syrup
           (1 pound 4 ozs)
    1/4 c  Butter
    2/3 c  Brown Sugar, Firmly Packed
           Maraschino Cherries
      1 c  Unbleached Flour, Unsifted
    3/4 c  Granulated Sugar
  1 1/2 ts Baking Powder
    1/2 ts Salt
    1/2 c  Milk
    1/4 c  Vegetable Oil (Or Solid
           Vegetable Shortening)
      1 lg Egg
    1/4 ts Grated Lemon Rind
      1 ts Lemon Juice
      1 ts Vanilla Extract
  This one may be a little strange to you, but is a classic in its own
  right. The difference between this one and the one you usually find
  in the cookbook, is that this one uses a skillet for a baking pan.
  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.
  For Peach Upside-Down Cake, use a can of peach halves instead of the
  pineapple slices and proceed as above.
  From The Food Fare Section Rocky Mountain News September 3, 1986

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Recipe ID 14054 (Apr 03, 2005)

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