Here is a gorgeous dessert that you don’t often see these days, and the cake is so tender and moist. My ovenproof skillet has rounded edges and it gave the cake a beautiful appearance. If you don’t have an ovenproof skillet, no worries. Check out my Fresh Tip for a substitute pan. Also, go the extra mile and serve with freshly whipped cream.
Skillet Pineapple Upside-down Cake
Vegetarian, Soy Free, Nut Free
HEAT oven to 350ºF. Spray 10-inch ovenproof skillet with non-stick spray (if approved by manufacturer's instructions).
HEAT 1/4 cup of the butter in skillet over medium-low heat until melted. Sprinkle brown sugar evenly over butter; remove from heat. Arrange pineapple slices in skillet.
BEAT dry ingredients, milk, egg and remaining 1/3 cup butter in large bowl with electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed 3 minutes, scraping bowl occasionally. Pour evenly into skillet.
BAKE 35 to 42 minutes or until a wooden pick inserted in center comes out clean and top is golden brown. Immediately run small metal spatula around edges and turn skillet upside down on a large plate, platter, or cake stand. Place cherries in pineapple rings. Best served warm.
I found pineapple slices in a 20-oz.can, which will give you some extra to munch on.
Prepare in a 9-inch cake pan. Add melted butter to pan; continue as directed. Increase bake time to 45 to 50 minutes or until wooden pick inserted in center comes out clean. Top will be golden brown. Run small metal spatula around edges before inverting.
Serve with sweetened whipped cream.