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For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe.
Nutritional Analysis: 1 slice (calculated without maraschino cherries) equals 380 calories, 15 g fat (7 g saturated fat), 88 mg cholesterol, 224 mg sodium, 59 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Skillet Pineapple Upside-Down Cake in Grandma's Great Desserts Cookbook , p5
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Reviewed on Jun. 21, 2011 by catgurl006
Wouldn't change a thing, although I did put the cherries in before baking if that counts. I made it for my mom for her birthday, turned out delicious! Very moist.
Reviewed on Apr. 14, 2011 by mojomo
This a beautiful presentation. I love pineapple Upside-Down cake...cast iron is the best to use.
Reviewed on Mar. 13, 2011 by bphillips355
A family favorite for years, will be making it this week for my daughter's 13th birthday, at her request. SO good!
Reviewed on Oct. 06, 2010 by joanmwc
I can't imagine a pineapple upside-down cake made in anything but a cast iron skillet. This one tasted just like the ones I always requested for my birthday growing up. I left out the nuts because they are so expensive and it's just so good without them. I also added the cherries before I poured in the batter because I think it tastes better that way.
Reviewed on Nov. 09, 2008 by mermwerm
A friend requested pineapple upside down cake for her birthday. I had never made one. My first instinct was to turn to Taste of Home, because every recipe I have ever made has turned out well. This was no exception! Thank you!!! My only ? is can it be made in another pan,,,,and what size? I had to search many friends to find a cast iron skillet and then it was only an 8in, so I left some of the batter out. My friend loved it. Thank you for being a consistent place to turn for great recipes!
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