PINEAPPLE ACID RECIPES
SKILLET PINEAPPLE UPSIDE-DOWN CAKE RECIPE | MYRECIPES
This old-fashioned upside down cake recipe features pineapple slices that are browned in butter in the bottom of the skillet and then topped with a rich cake batter. This recipe also offers an “express” version that uses cake mix.
Provided by MyRecipes
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Melt butter in a 9-inch cast-iron skillet. Spread brown sugar evenly over bottom of skillet. Drain pineapple, reserving 1/4 cup juice; set juice aside. Arrange pineapple slices in a single layer over brown sugar mixture, and place a cherry in center of each pineapple ring; set skillet aside.
- Beat egg yolks at medium speed with an electric mixer until thick and lemon-colored; gradually add granulated sugar, beating well.
- Heat reserved pineapple juice in a small saucepan over low heat. Gradually add juice mixture to the yolk mixture, beating until blended.
- Combine all-purpose flour, salt, and baking powder; add dry ingredients to the yolk mixture, beating at low speed with electric mixer until blended.
- Beat egg whites until stiff peaks form; fold egg whites into batter. Spoon batter evenly over pineapple slices.
- Bake at 325° for 45 to 50 minutes. Cool cake in skillet 30 minutes; invert cake onto a serving plate. Serve warm or cold with whipped cream or ice cream, if desired.
- Express Pineapple Upside-Down Cake: Follow original recipe directions for first 4 ingredients. Substitute 1 (9-ounce) package golden yellow cake mix for next 5 ingredients. Prepare cake mix according to package directions, substituting 1/2 cup pineapple juice for 1/2 cup water. Spoon batter over prepared pineapple slices as directed. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
- Note: For testing purposes only, we used Jiffy Golden Yellow Cake Mix.
CANNING PINEAPPLE - PRACTICAL SELF RELIANCE
Canning pineapple at home preserves this tasty fruit on the pantry shelf for extended periods and tastes much better than store bought.
Provided by Ashley Adamant
Total Time 0S
Prep Time 0S
Cook Time 0S
Yield 2
Number Of Ingredients 2
Steps:
- Chop the pineapple into chunks. Large hunks, small chunks or minced for crushed pineapple. Choose your preference.
- For hot pack, bring the pineapple to a boil in the canning liquid of your choice and simmer for 10 minutes.
- Pack the pineapple and liquid into jars, leaving 1/2 inch headspace.
- Can in a water bath canner, processing 15 minutes for half-pints or pints, and 20 minutes for quarts (adjusting for altitude).
- Remove from the canner and allow to cool to room temperature. Check jars for seal and use any unsealed jars immediately
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