• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Pineapple Upside-Down Cake (Skillet)

  • Recipe Submitted by on

Category: Cakes

 Ingredients List

  • 1 cn 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 ts Baking Powder
  • 1/2 ts Salt
  • 1/2 c Milk
  • 1/4 c Vegetable Oil (Or Solid
  • Vegetable Shortening)
  • 1 lg Egg
  • 1/4 ts Grated Lemon Rind
  • 1 ts Lemon Juice
  • 1 ts Vanilla Extract


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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