SKILLET PINEAPPLE UPSIDE DOWN CAKE RECIPES

Name: Pineapple Upside-Down Cake in Iron Skillet
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 1/4 cup butter; 2/3 cup packed brown sugar; 1 (20 ounce) can sliced pineapple, drained; 1 1/3 cups flour; 1 cup sugar; 1/3 cup shortening; 3/4 cup milk; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 large egg; maraschino cherry, if desired

PINEAPPLE UPSIDE-DOWN CAKE IN IRON SKILLET RECIPE - FOOD.COM

Pineapple Upside-Down Cake in Iron Skillet Recipe - Food.com image

Make and share this Pineapple Upside-Down Cake in Iron Skillet recipe from Food.com.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup butter
2/3 cup packed brown sugar
1 (20 ounce) can sliced pineapple, drained
1 1/3 cups flour
1 cup sugar
1/3 cup shortening
3/4 cup milk
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
maraschino cherry, if desired

Steps:

Preheat oven to 350°F.
Melt butter in iron skillet.
Sprinkle brown sugar over butter.
Arrange pineapple slices on top brown sugar/butter.
Place cherries in center of slices.
Beat remaining ingredients till well blended.
Pour over pineapple in skillet and bake for 35 to 45 minutes or until tooth pick inserted comes out clean.
Remove from oven and turn onto heat-proof plate.

Nutrition Facts : Calories 570.7, FatContent 21.3, SaturatedFatContent 8.7, CholesterolContent 55.6, SodiumContent 387.6, CarbohydrateContent 92.7, FiberContent 2.1, SugarContent 66.4, ProteinContent 5.5

PINEAPPLE UPSIDE-DOWN SKILLET CAKE RECIPE - BETTYCROCKER.C…

Pineapple Upside-Down Skillet Cake Recipe - BettyCrocker.c… image

Our pineapple upside-down cake is made the traditional way in a skillet for a gorgeous golden hue, but we've simplified the recipe, using yellow cake mix topped with sunny pineapple slices.

Provided by Angie McGowan

Total Time 50 minutes

Prep Time 15 minutes

Yield 24

Number Of Ingredients 8

Ingredients

12 pineapple slices in juice (from three 8-oz cans)
16 maraschino cherries
3 tablespoons butter, melted
1/2 cup packed brown sugar
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup pineapple juice (from can of pineapple)
1/2 cup vegetable oil
3 eggs

Steps:

Heat oven to 350°F. Add melted butter to 12-inch cast iron or ovenproof skillet. Sprinkle brown sugar evenly over butter. Arrange 8 pineapple slices in bottom of skillet. Cut remaining slices in half; arrange around inside edge of skillet. Place 1 cherry in center of each whole and half pineapple slice.
In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into skillet over fruit.
Bake 40 to 45 minutes or until cake is golden brown and springs back when touched lightly in center.
Cool cake in skillet 5 to 10 minutes. Run knife around edge of cake to loosen. Place heatproof plate upside down over skillet; turn plate and skillet over. Remove skillet. Serve cake warm.

Nutrition Facts : Calories 170 , CarbohydrateContent 24 g, CholesterolContent 25 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 150 mg, SugarContent 17 g, TransFatContent 0 g

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PINEAPPLE UPSIDE-DOWN CAKE RECIPE - BETTYCROCKER.COM

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Cool cake in skillet 5 to 10 minutes. Run knife around edge of cake to loosen. Place heatproof plate upside down over skillet; turn plate and skillet over. Remove skillet. Serve cake warm.

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