Try this Pineapple Upside-Down Cake (Skillet) recipe, or contribute your own.
Suggest a better descriptionDrain 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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Serving Size: 1 Serving (120g) | ||
Recipe Makes: 8 | ||
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Calories: 317 | ||
Calories from Fat: 101 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 42mg | 13 % | |
Sodium 124.9mg | 4 % | |
Potassium 113mg | 3 % | |
Total Carbohydrate 52.9g | 16 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 52g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 317
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