Easy Pineapple Upside down Cake Recipe

posted by QuickMealHelp.com on Wednesday, Feb 8, 2012

Summary

Yield
Servings
Prep time6 minutes

Description

This is a healthier version of the traditional 1920s pineapple upside down cake recipe originally called 'skillet cake.' I like to bake this in a heavy cast iron skillet but a 9-inch cake pan would work fine also.

Ingredients

3Tbutter or olive oil spread
1⁄4cpacked brown sugar
1cn16-oz. sliced pineapple, drained (there will be a few left over)
7 to 13 maraschino cherries
1 1⁄4cflour
3⁄4csugar
1 1⁄2tbaking powder
1⁄2tsalt
3Tvegetable oil
1⁄2cmilk
1 egg

Instructions

Preheat oven to 350ºF.

  1. Place a 9-inch cast iron pan over medium heat. Melt butter and swirl around until bottom of pan is covered. Turn off heat and sprinkle brown sugar evenly over melted butter.
  2. Drain pineapple rings and place in pattern, with sides touching, in pan (on top of melted butter/sugar). Place a cherry in the middle of each ring. (If you like a lot of cherries, place 6 more in a ring where the pineapple rings touch.)
  3. Next, make the cake batter: In large bowl, whisk together the dry ingredients (flour, sugar, baking powder, salt). In small bowl stir together the oil, milk and egg. Pour liquid into dry ingredients and stir until batter forms. Pour batter over pineapples in pan, covering fruit completely.
  4. Bake for 25 to 30 minutes, until cake tests done in middle. Invert cake onto plate and allow to rest several minutes to fully release fruit. Remove pan and serve.

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