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Pineapple
Upside Down Cake
You
will need:
11" Liquid Core®
Electric Skillet with Cover
4 quart mixing bowl
2T margarine or butter
2T brown sugar
7 pineapple rings (reserve all juice)
1 egg
18-oz. yellow cake mix (no pudding in the mix)
Reserved juice from pineapple rings (1/2-1 cup)
7 maraschino cherries (optional)
- In mixing bowl, combine cake mix,
egg, and pineapple juice. The longer you mix,
the fluffier your cake will be.
- Melt margarine or butter in the
skillet over medium (350 degrees) heat. Add brown
sugar and mix as it dissolves.
- Place pineapple rings in the sugar
and margarine mixture, covering as much of
the skillet bottom as possible. Place a cherry in the center
of each ring if desired.
- Pour batter into the skillet over
pineapple slices. Cover and bake for five minutes.
- Turn off the heat and let the cake
sit for 25 minutes.
- Allow cake to cool in the skillet
with the cover off, then invert onto a plate and and serve.
- You just used only 5 minutes' worth
of baking time -- and only had to heat a small
skillet instead of your entire oven (and your house)!
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