Pineapple Upside-Down Cake in a Skillet
Source and licence
"Pineapple Upside-Down Cake in a Skillet" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pineapple_Upside-Down_Cake_in_a_Skillet, revision 4517175), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pineapple_Upside-Down_Cake_in_a_Skillet&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517175
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
Method
- Preheat oven to 350°F.
- Melt the butter in a 9-inch cast iron skillet. Add the brown sugar and pecans; stir well to thoroughly combine, then turn off the heat—don't cook it. Arrange 8 pineapple slices in a single layer over the brown sugar mixture (your 9-inch skillet should accommodate 8 slices without overlapping). Set the skillet aside.
- Combine the flour, baking powder and salt in a bowl; set aside.
- Whip the egg yolks at medium speed until they are thick and lemon colored. Gradually add the sugar, continuing to beat. Add the flour mixture to the yolk mixture, and stir in the reserved pineapple juice.
- Whip the egg whites until stiff peaks form. Fold the whites into the cake batter. Pour or spoon the batter evenly over the pineapple slices.
- Bake at 350°F for 40–45 minutes. Cool the cake in the skillet for 30 minutes; then invert it onto a serving plate. Place a maraschino cherry in the center of each pineapple ring.