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Skillet Pineapple Upside-Down Cake

 Skillet Pineapple Upside-Down Cake
For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe.
8-10 ServingsPrep: 20 min. Bake: 30 min. + cooling


  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1 can (20 ounces) sliced pineapple
  • 1/2 cup chopped pecans
  • 3 eggs, separated
  • 1 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Maraschino cherries


  • Melt butter in a 9- or 10-in. ovenproof skillet. Add brown sugar; mix
  • well until sugar is melted. Drain pineapple, reserving 1/3 cup
  • juice. Arrange about 8 pineapple slices in a single layer over sugar
  • (refrigerate the remaining slices for another use). Sprinkle pecans
  • over pineapple; set aside.
  • In a large bowl, beat egg yolks until thick and lemon-colored.
  • Gradually add sugar, beating well. Blend in vanilla and reserved
  • pineapple juice. Combine the flour, baking powder and salt;
  • gradually add to batter and mix well.

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Skillet Pineapple Upside-Down Cake (continued)

Directions (continued)

  • In a small bowl, beat egg whites on high speed until stiff peaks
  • form; fold into batter. Spoon into skillet.
  • Bake at 375° for 30-35 minutes or until a toothpick inserted near
  • the center comes out clean. Let stand for 10 minutes before
  • inverting onto serving plate. Place cherries in center of pineapple
  • slices. Yield: 10 servings.
Nutritional Facts: 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.