Pineapple upside-down cake (skillet)

8 servings

Ingredients

Quantity Ingredient
1 can Pineapple Slices In Syrup
(1 pound 4 ozs)
¼ cup Butter
⅔ cup Brown Sugar, Firmly Packed
Maraschino Cherries
1 cup Unbleached Flour, Unsifted
¾ cup Granulated Sugar
1½ teaspoon Baking Powder
½ teaspoon Salt
½ cup Milk
¼ cup Vegetable Oil (Or Solid
Vegetable Shortening)
1 large Egg
¼ teaspoon Grated Lemon Rind
1 teaspoon Lemon Juice
1 teaspoon Vanilla Extract

Directions

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.

VARIATION:

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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