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Pineapple Upside-Down Skillet Cake
This classic dessert is a moist yellow cake drenched in a tangy-sweet topping made with brown sugar, pineapples and maraschino cherries. A surprise ingredient makes it tangy-sweet. Bake in a skillet or deep cake pan. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Preheat the oven to 350 degrees.
Lightly grease a 9″ cast iron skillet. Or lightly grease a 9″ x 2″ deep square cake pan.
Whisk together the flour, baking powder, and salt. Set the mixture aside.
Whisk together egg yolks; set aside. In separate bowl, beat egg whites until light and frothy.
In large mixing bowl, beat butter until soft and smooth. Gradually beat in the sugar.
Add egg yolks and beat to combine. Scrape bottom and sides of the bowl. Beat again until smooth.
Add flour mixture. Pour in milk. Beat lightly until thoroughly combined.
Fold in beaten whites and vanilla until thoroughly combined. Set aside.
Melt unsalted butter in skillet. Sprinkle brown sugar evenly on top. Arrange pineapple rings on top of brown sugar. Drizzle fresh lemon juice (minus seeds) over top of brown sugar and pineapples. Arrange maraschino cherries inside in center of pineapple rings or wait and add to baked cake (Step #5).
Evenly spoon cake batter on top of mixture.
Bake cake for 40-45 minutes or until a toothpick inserted in center comes out clean.
Remove cake from oven. Cool 10 minutes. Loosen edges. CAREFULLY turn cake upside-down onto a serving plate. Lift the pan off the cake, scraping any pineapple or brown sugar from the pan onto the cake.
Gently press cherries in center of each pineapple ring and around cake.
Serve cake warm or at room temperature.