Pineapple Upside Down Cake

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Made in a cast-iron skillet, everyone loves this classic holiday dessert.

300
Calories
7g
Fat
14g
Protein
10
Servings

Ingredients

1 c diced pineapple
2 T brown sugar
1 c flour
3/4 c sugar
3/4 t baking powder
3/4 t baking soda
1/4 t salt
1/4 t ginger
4 T butter (melted)
1/4 t vanilla
2 eggs
1/2 c Stonyfield Organic Low Fat Plain Yogurt
Nutrition Information: 
Calories: 
300
Calories from Fat: 
60
Total Fat: 
7g
Cholesterol: 
60mg
Total Carbohydrate: 
49g
Dietary Fiber: 
4g
Protein: 
14g

Preparation:

Step 1

Preheat oven to 350°. 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. Add pineapple, layering the slices in a pattern that will cover the bottom of the pan. Reduce to a low heat, and allow pineapple to cook for about 5 minutes. Remove from heat and allow pan to cool.

Step 2

In a large mixing bowl combine flour, sugar, baking soda, baking powder, and ginger. Mix well. Using a hand mixer, add in melted butter, vanilla, eggs and yogurt to the dry ingredients. Pour batter over the pineapple slices. 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.

Step 3

To serve, invert cake onto a large platter, dust with confectioner's sugar.

Ingredients

1 c diced pineapple
2 T brown sugar
1 c flour
3/4 c sugar
3/4 t baking powder
3/4 t baking soda
1/4 t salt
1/4 t ginger
4 T butter (melted)
1/4 t vanilla
2 eggs
1/2 c Stonyfield Organic Low Fat Plain Yogurt
Nutrition Information: 
Calories: 
300
Calories from Fat: 
60
Total Fat: 
7g
Cholesterol: 
60mg
Total Carbohydrate: 
49g
Dietary Fiber: 
4g
Protein: 
14g

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