Pineapple Upside Down Cake

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Pineapple Upside Down Cake

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Made in a cast-iron skillet, everyone loves this classic holiday dessert. With fresh pineapples and brown sugar, once baked the bottom becomes the top and has a wonderfully sweet caramelized glaze. Cake recipes have never been so good.

Serves10

Ingredients

  • 1 cup diced pineapple
  • 2 tablespoons brown sugar
  • 1 cup flour
  • 3/4 cup sugar
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ginger
  • 4 tablespoons butter, melted
  • 1/4 teaspoon vanilla
  • 2 eggs
  • 1/2 cup Stonyfield lowfat plain yogurt

Instructions

  1. Preheat oven to 350 degrees F.
     
  2. Using a large cast iron skillet, melt 1 tablespoon of butter over medium heat. Once melted, add 2 tablespoons brown sugar and cook for 1 minute until sugar dissolves.
     
  3. Add pineapple, layering the slices in a pattern that will cover the bottom of the pan.
     
  4. Reduce to a low heat, and allow pineapple to cook for about 5 minutes. Remove from heat and allow pan to cool.
     
  5. In a large mixing bowl combine flour, sugar, baking soda, baking powder, and ginger. Mix well.
     
  6. Using a hand mixer, add in melted butter, vanilla, eggs and yogurt to the dry ingredients. Pour batter over the pineapple slices.
     
  7. Place the skillet in the oven and bake for 35-40 minutes until golden brown, or until when a toothpick inserted into the center comes out clean.
     
  8. To serve, invert cake onto a large platter, dust with confectioner's sugar.

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Make easier by using Betty Crocker Bisquick. Go to the web site: www.bettycrocker.com/recipes/quick-pineapple-upside-down-cake

Good thing you had a photo, you show sliced pineapple, your recipe says diced.

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