Pineapple Upside-Down Cake (Skillet)

Course : Cakes
Serves: 8
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20 ounces Pineapple Slices In Syrup
1/4 cup Butter
2/3 cup Brown Sugar, Firmly Packed
1 jar Maraschino Cherries
1 cup Unbleached Flour, Unsifted
3/4 cup Granulated Sugar
1 1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 cup Milk
1/4 cup Vegetable Oil (Or Solid Vegetable Shortening)
1 large Egg
1/4 Teaspoon Grated Lemon Rind
1 Teaspoon Lemon Juice
1 Teaspoon Vanilla Extract

Preparation / 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.

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