Pineapple Upside-Down Cake (Skillet)
Try this Pineapple Upside-Down Cake (Skillet) recipe, or contribute your own. "Egg" and "Cakes" are two of the tags cooks chose for Pineapple Upside-Down Cake (Skillet).
"This old-fashioned cake was wonderful. We made it according to the directions and it turned out great! The cake was golden, slightly dense yet moist, sweet and very flavorful, and very pretty. Our entire family enjoyed it."- sgrishka
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|1 tsLemon juice|
|1 tsVanilla extract|
|1 cnPineapple Slices In Syrup|
|1 1/2 tsBaking Powder|
|2/3 Firmly Packed CBrown Sugar|
|1 cUnbleached Flour; Unsifted|
|3/4 cGranulated sugar|
|1/4 tsLemon Rind; grated|
|1/4 cVegetable Oil; (Or Solid Vegetable Shortening)|
Pineapple Upside-Down Cake (Skillet) Preparation
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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