1 of 9 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (245g) Recipe makes 6 servings |
||
| Calories 570 | ||
| Calories from Fat 192 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.4g | 32% | |
| Saturated Fat 8.7g | 43% | |
| Monounsaturated Fat 7.7g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 59mg | 19% | |
| Sodium 376mg | 15% | |
| Potassium 287mg | 8% | |
| Total Carbohydrate 92.5g | 30% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 66.1g | ||
| Protein 5.5g | 11% | |
people who like this recipe also like:
Roasted Garlic Mashed Potatoes - the Best You've Ever Had
By: Mimi Bobeck
By: Lorac
Kittencal's Chicken Crescent Roll Casserole
By: KITTENCAL
By: AngelaTN
By: Manda
Pineapple Upside-Down Cake in Iron Skillet
SERVES 6
Ingredients
- 1/4 cup butter
- 2/3 cup packed brown sugar
- 1 (20 ounce) can sliced pineapple, drained
- 1 1/3 cups flour
- 1 cup sugar
- 1/3 cup shortening
- 3/4 cup milk
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- maraschino cherry, if desired
Directions
1
Preheat oven to 350°F.2
Melt butter in iron skillet.3
Sprinkle brown sugar over butter.4
Arrange pineapple slices on top brown sugar/butter.5
Place cherries in center of slices.6
Beat remaining ingredients till well blended.7
Pour over pineapple in skillet and bake for 35 to 45 minutes or until tooth pick inserted comes out clean.8
Remove from oven and turn onto heat-proof plate.
Questions about this recipe?
Spot an error in this recipe?
Featured Reviews for This Recipe
From: jess21
On May 15, 2009
This is the recipe my Nana has been making for us for as long as I can remember and it is my absolute favourite! Easy and delicious every time!
From: Yourrose99
On Mar 28, 2009
This is so good! Easy too. Letting it sit for five minutes is definitely the right trick!
From: Mizsuzee
On Sep 15, 2005
Not only did I love this cake, so did my DH and our neighbors raved over it too!!! I omitted the cherries (didnt have any) and changed the 3/4 cup milk to 1/2 cup milk and added 1/4 cup of the pineapple juice to the batter. Simple and delicious! Will definitely make this again!! Thank you!
From: Michelle Figueroa
On Oct 7, 2006
Made this cake this weekend and loved it. Nice and moist and flavorful. I used a cast iron skillet, and if using a smaller one, this could easily make two pineapple upside down cakes. Mother-in-law to be loved it too! Thank you for posting.
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved