Easy Pineapple Upside down Cake Recipe
|Prep time||6 minutes|
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.
|3||T||butter or olive oil spread|
|1⁄4||c||packed brown sugar|
|1||cn||16-oz. sliced pineapple, drained (there will be a few left over)|
|7||to 13 maraschino cherries|
|1 1⁄2||t||baking powder|
Preheat oven to 350ºF.
- 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.
- 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.)
- 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.
- 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.