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Skillet Pineapple Upside-Down Cake

Posted By rileysmom On June 13, 2010 @ 5:27 pm In All Recipes,Desserts,Fruit Cakes | 1 Comment

Cream butter; gradually add brown sugar, beating until light and fluffy. Spread mixture evenly in a 9-inch cast-iron skillet. Arrange pineapple slices in a single layer over brown sugar mixture, and place a cherry in center of each pineapple ring; set skillet aside.

Beat egg yolks at medium speed with an electric mixer until thick and lemon-colored; gradually add granulated sugar, beating well.

Combine all-purpose flour and salt, add dry ingredients to the yolk mixture alternately with juice; stirring well after each addition.

Beat egg whites until stiff peaks form; fold egg whites into batter. Spoon batter evenly over pineapple slices.
Bake at 350° for 45 to 50 minutes. Cool cake in skillet 30 minutes; invert cake onto a serving plate. Serve warm or cold with whipped cream or ice cream, if desired.


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