Old Fashioned Upside-Down Cake

Total Time
45mins
Prep
10 mins
Cook
35 mins

A traditional pineapple upside-down cake cooked in a cast-iron skillet. I guess you could use a regular cake pan as well. I found in an article on "skillet" recipes years ago--sounded strange, but it is very good.

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Ingredients

Nutrition

Directions

  1. Melt 1/3 cup of the butter in a 10-inch cast-iron skillet; stir in brown sugar until well blended.
  2. Drain pineapple, reserving 2 tablespoons of the syrup.
  3. Arrange pineapple slices close together in butter-sugar mixture.
  4. Center each slice with a cherry.
  5. Sift flour, baking powder and salt onto waxed paper.
  6. Beat egg whites until foamy in medium bowl.
  7. Beat in 1/4 cup of the granulated sugar a tablespoon at a time until meringue stands in soft peaks.
  8. With same beater, beat remaining 1/3 cup butter with remaining 1/2 cup sugar until fluffy.
  9. Beat in egg yolks, lemon rind, lemon juice and vanilla.
  10. Blend flour mixture into creamed mixture alternately with sour cream and the 2 tablespoons reserved pineapple syrup.
  11. Fold meringue until no streaks of white remain.
  12. Pour over pineapple in skillet.
  13. Bake in a 350° oven for 35 minutes or until center springs back when lightly touched with fingertip.
  14. Cool cake in skillet on wire rack for 10 minutes; then invert over serving plate.
  15. Allow skillet to remain over a cake a minute for syrup to drain from pan.
  16. Serve warm or cold.