---------- Recipe via Meal-Master (tm) v8.00

      Title: Pineapple Upside-Down Cake (Skillet)
 Categories: Cakes
      Yield: 8 servings

      1 cn Pineapple Slices In Syrup
           (1 pound 4 ozs)
    1/4 c  Butter
    2/3 c  Brown Sugar, Firmly Packed
    1/2 ts Salt
    1/2 c  Milk
    1/4 c  Vegetable Oil (Or Solid
           Vegetable Shortening)
           Maraschino Cherries
      1 lg Egg
      1 c  Unbleached Flour, Unsifted
    3/4 c  Granulated Sugar
  1 1/2 ts Baking Powder
    1/4 ts Grated Lemon Rind
      1 ts Lemon Juice
      1 ts Vanilla Extract

  This one may be a little strange to you, but is a classic in its own right.
  The difference between this one and the one you usually find in the
  cookbook, is that this one uses a skillet for a baking pan.

  Drain the pineapple, reserving 2 Tbls of the juice.  Melt the butter in a
  heavy 10-inch ovenproof skillet.  Stir in the brown sugar and reserved
  pineapple syrup, blending well.  Remove from the heat. Arrange the
  pineapple slices in the sugar mixture in a balanced arrangement. Place a
  maraschino cherry in the center of each pineapple slice.

  Combine the flour, sugars, baking powder, and salt in a large bowl. Add the
  milk and oil then beat, with an electric mixer set on high speed, for 2
  minutes.  Add the egg, lemon rind, lemon juice and vanilla
  extract and beat
  for an additional 2 minutes.  Carefully pour the batter over the pineapple
  in the skillet, spreading evenly. Bake in a preheated oven for 25 minutes
  or until the cake tests done. Remove from the oven and cool on a wire rack
  for 5 minutes. Place a serving plate upside down on the top of the skillet
  and invert the skillet and plate. Serve this cake warm.

  VARIATION:

  For Peach Upside-Down Cake, use a can of peach halves instead of the
  pineapple slices and proceed as above.

  From The Food Fare Section Rocky Mountain News September 3, 1986
From: BUNNY #261 @1419000
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