Pineapple Upside-down Cake (skillet)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Cakes | 8 | Servings | |
INGREDIENTS
| 1 | Pineapple Slices In Syrup | |
| 1 pound 4 ozs | ||
| 1/4 | c | Butter |
| 2/3 | c | Brown Sugar, Firmly Packed |
| Maraschino Cherries | ||
| 1 | c | Unbleached Flour, Unsifted |
| 3/4 | c | Granulated Sugar |
| 1 1/2 | t | Baking Powder |
| 1/2 | t | Salt |
| 1/2 | c | Milk |
| 1/4 | c | Vegetable Oil, Or Solid |
| Vegetable Shortening), Vegetable Shortening | ||
| 1 | Egg | |
| 1/4 | t | Grated Lemon Rind |
| 1 | t | Lemon Juice |
| 1 | t | Vanilla Extract |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 271
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 39.7mg
Sodium: 260.2mg
Potassium: 77.5mg
Carbohydrates: 50.4g
Fiber: <1g
Sugar: 37.4g
Protein: 3g