Skillet Pineapple Upside-Down Cake
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
YIELD: 8 servings.
For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, Kansas
Ingredients
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1/2 cup butter
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1 cup packed brown sugar
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1 can (20 ounces) sliced pineapple
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1/2 cup chopped pecans
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3 large eggs, separated, room temperature
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1 cup sugar
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1 teaspoon vanilla extract
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1 cup all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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Maraschino cherries
Directions
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1.
Preheat oven to 375°. 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 remaining slices for another use). Sprinkle pecans over pineapple; set aside.
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2.
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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3.
In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into skillet.
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4.
Bake until a toothpick inserted in the center comes out clean, 30-35 minutes (cover loosely with foil if cake browns too quickly). Let stand 10 minutes before inverting onto serving plate. Place cherries in center of pineapple slices.
Nutrition Facts
1 slice: 380 calories, 15g fat (7g saturated fat), 88mg cholesterol, 224mg sodium, 59g carbohydrate (48g sugars, 1g fiber), 4g protein.
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