Evening Edge
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Pineapple Upside Down Cake
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Cuisine: Dessert On a budget
This year, I am starting my spring cleaning in the pantry, hoping to make use of the untold number of boxes, cans and jars I’ve ignored for far too long. With a little creativity and back-of-the-box recipes, these staples become found money. Think of it as a fund you’ve been paying into which is paying out tasty dividends.
This timeless classic is a good way to use canned pineapple kept on hand for “emergency desserts” and that jar of maraschino cherries for you’ve been saving for Sunday sundaes. You probably will never even notice they are gone.
-- Jeanne Besser
Hands on time: 15 minutes Total time: 1 hour Serves: 10
Ingredients:
-
1 (20-ounce) can sliced pineapple in its own juice
1/4 cup butter
2/3 cup brown sugar, firmly packed
8 to 10 maraschino cherries
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup vegetable shortening
1 egg
1 teaspoon lemon juice
1 teaspoon vanilla
1/4 teaspoon grated lemon zest
Instructions:
Preheat oven to 350 degrees.
Drain pineapple, reserving 2 tablespoons juice.
In a 10-inch cast-iron or ovenproof skillet, melt butter. Remove from heat and swirl to evenly coat the bottom of the skillet. Sprinkle with brown sugar to cover. Arrange pineapple slices on top and place a cherry in the center of each slice (you might have 1 or 2 extra slices of pineapple).
In a bowl, combine flour, sugar, baking powder and salt. Add milk and shortening and beat for 2 minutes. Add egg, reserved pineapple juice, lemon juice, vanilla and lemon zest. Beat for 2 minutes. Pour over pineapple in the skillet, spreading evenly. Bake for 40 minutes. Cool on a wire rack for 5 minutes. Carefully invert onto a serving plate. Serve warm.
-- Adapted from a Dole Foods recipe
Drain pineapple, reserving 2 tablespoons juice.
In a 10-inch cast-iron or ovenproof skillet, melt butter. Remove from heat and swirl to evenly coat the bottom of the skillet. Sprinkle with brown sugar to cover. Arrange pineapple slices on top and place a cherry in the center of each slice (you might have 1 or 2 extra slices of pineapple).
In a bowl, combine flour, sugar, baking powder and salt. Add milk and shortening and beat for 2 minutes. Add egg, reserved pineapple juice, lemon juice, vanilla and lemon zest. Beat for 2 minutes. Pour over pineapple in the skillet, spreading evenly. Bake for 40 minutes. Cool on a wire rack for 5 minutes. Carefully invert onto a serving plate. Serve warm.
-- Adapted from a Dole Foods recipe
Nutrition:
Per serving: 308 calories (percent of calories from fat, 31), 3 grams protein, 51 grams carbohydrates, 1 gram fiber, 11 grams fat (5 grams saturated), 35 milligrams cholesterol, 259 milligrams sodium.
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