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Pineapple Upside Down Cake Recipe

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This recipe for Pineapple Upside Down Cake, by , is from Nitchman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Myrna Rohdin

Category:
Category:

Ingredients:  
Ingredients:  
c. Margarine
⅔ c. packed Brown Sugar
16 oz. can sliced pineapple, drained
maraschino cherries, if desired
1 ⅓ c. APF
⅓ c. shortening
c. milk
1 t. baking powder
t. salt
1 egg

Directions:
Directions:
Heat oven to 350. Heat margarine in 10 inch ovenproof skillet or square pan (9"x 9"x 2") in oven until melted. Sprinkle brown sugar over margarine. Arrange pineapple slices in skillet. Place cherry in center of each pineapple slice. Beat remaining ingredients on low speed 30 seconds, scraping bowl constantly. Beat on high 3 minutes, scraping bowl occasionally. Pour over fruit in skillet. Bake skillet 45 to 50 minutes, square 50 to 55 minutes or until wooden pick comes out clean. Immediately invert onto heat proof plate. Let skillet remain over cake a few minutes. Serve warm and, if desired, with Sweetened Whipped Cream.

For Apricot--prune upside down cake: substitute 1 can (8 oz.) of apricot halves (9 halves), drained and 12 pitted cooked prunes for the pineapple.

Personal Notes:
Personal Notes:
This cake first became popular in the 1920's and was also known as Spider, an old term for a skillet, or Skillet Cake because it was baked in a skillet.

 

 

 

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