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Skillet Pineapple Upside Down Cake

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Skillet Pineapple Upside Down Cake

Skillet Pineapple Upside Down Cake

Photo © Elizabeth Yetter

Pineapple upside down cake is a favorite dessert in many households. The cake is easy to make, but the tricky part is greasing the skillet well enough so that the cake flips out of the skillet completely.

Yield: 8 small servings or 6 medium servings

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Ingredients:

  • 3 Tbsp soft butter
  • 1 cup firmly packed brown sugar
  • 20 oz. can pineapple rings
  • Jar maraschino cherries
  • 1 cup sugar
  • 1/3 cup soft butter
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract
  • 1-1/2 tsp baking powder
  • 1/2 tsp salt
  • 1-1/2 cups all-purpose flour
  • 3/4 cup milk

Preparation:

  1. Grease the inside of an 10-inch, cast iron skillet liberally with either shortening or vegetable oil. Spread 3 tablespoons of soft butter along the bottom of the skillet. Spread brown sugar evenly over the butter. Drain pineapple rings, and place rings on top of the brown sugar. Place a maraschino cherry in the center of each pineapple ring.

  2. In medium bowl, cream sugar and 1/3 cup butter. Mix in egg, vanilla, baking powder, and salt. Add flour and milk. Mix. Scrape cake batter evenly over the pineapples. Bake at 350 degrees F for 50 minutes or until cake is firm. Carefully remove from oven and let stand for 10 minutes. Use a butter knife to loosen edges of the cake. Turn out onto a large serving plate. Serve warm or cold.
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