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SKILLET PINEAPPLE UPSIDE-DOWN CAKE For The Topping: 5 Tbsp. butter 1/2 c. packed brown sugar 8 slices pineapple, drained if using canned 14 pecan halves or as desired 8 maraschino cherries or as desired For The Batter: 1 1/2 c. sifted cake flour 1 c. granulated sugar 2 tsp. baking powder 1/2 tsp. salt 1/3 c. solid vegetable shortening 2/3 c. milk 1 tsp. vanilla extract 1/2 tsp. lemon flavoring extract (optional) 1 large or extra-large egg Melt the butter in a heavy 10-inch ovenproof skillet. Sprinkle the brown sugar evenly over the butter. On top of the butter-sugar coating in the pan, arrange the pineapple slices in a ring, with one slice in the center. Decorate with pecan halves placed between the slices and cherries placed in the center holes of pineapple rings. Set aside. To prepare cake batter: Sift together flour, sugar, baking powder and salt in a mixer bowl. Add shortening, milk, vanilla and lemon extracts. Beat at medium speed for two minutes. Add egg and beat for two minutes more. Pour batter over fruit coating in prepared skillet. Bake in preheated 350 degrees oven for 40 to 50 minutes or until a tester placed in center of the cake comes out clean. Remove from oven. Invert a serving plate over cake in skillet and immediately turn both upside down, turning the cake out onto the serving plate. Leave pan over cake for a few minutes, allowing the brown sugar topping to run down over cake. Remove skillet and serve cake warm. Note: Crushed pineapple may be substituted for slices if very well drained. Sifted all-purpose flour may be substi- tuted for cake flour. Sift and measure 1 1/2 cups minus three tablespoons. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |