Pineapple Upside Down Cake
By: Stonyfield Yogurt
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 tablespoon 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 tablespoon butter, melted
- 1/4 teaspoon vanilla
- 2 eggs
- 1/2 cup Stonyfield lowfat plain yogurt
Instructions
- Preheat oven to 350 degrees F.
- 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.
- 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.
- To serve, invert cake onto a large platter, dust with confectioner's sugar.