Pineapple upside down cake skillet

Pineapple upside-down cake (skillet)

Yield: 8 Servings


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.

View related Korean Foods cooking video recipe below. No longer available


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