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.
Title: Pineapple upside-down cake (skillet)
Yield: 8 servings
1 cn Pineapple Slices In Syrup
(1 pound 4 ozs)
1/4 c Butter
2/3 c Brown Sugar, Firmly Packed
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
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
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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