The Healthy My Ass Cookbook

Rainbow Line
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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Cinnamon Streusel Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Ice Cream

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Pineapple Upside Down Cake

Like Grandma made with Bisquick® in a cast iron skillet.


8 Pineapple Slices, from a 20 oz. can
2/3 cup Pineapple Juice, from the 20 oz can
1/2 cup Butter
3/4 cup Brown Sugar, packed
1/3 cup Pecans, chopped, optional
8 Maraschino Cherries, *see Note
1/3 cup Vegetable Oil
2 Eggs
1&1/4 tsps. Vanilla
1&7/8 cups Bisquick® Baking Mix
2/3 cup Sugar
  Whipped Cream, optional


Drain the Pineapple Slices, reserving 2/3 cup of the Pineapple Juice, adding water if needed to get to the 2/3 cup.

Place the Butter into a 10" cast iron or ovenproof skillet and place it in an oven.  Preheat the oven to 350°F but once the butter is melted, remove the skillet from the oven.

Sprinkle the Brown Sugar evenly over the melted butter, and follow with the chopped Pecans if you are including them.  Top with one Pineapple Slice ring in the center and the remaining 7 around it.  Place a Maraschino Cherry inside the hole of each pineapple ring.

In a large bowl, beat the Pineapple Juice, Vegetable Oil, Eggs, Vanilla, Bisquick Baking Mix and Sugar with an electric mixer on low speed until moistened, then beat an additional 2-4 minutes on medium speed, scraping the sides of the bowl with a spatula as needed.  Gently pour the batter into the skillet over the fruit.

Bake for 30 to 45 minutes or until the top is golden brown and springs back when touched lightly in the center or to an internal temperature of 190-200°F.

Let the cake cool in the skillet for 5 to 10 minutes.  Run a spatula between the cake and the side of the skillet to loosen.  Place a heatproof plate upside down over the skillet; turn both the skillet with the plate over.  Remove the skillet.  Let cool until warm and then serve it warm, optionally with whipped cream.


After recently discovering Luxardo, the Original Maraschino Cherries, I switched to using them exclusively, though I'm sure Grandma never did use them since they are pricey but worth it.


Other Information:

Source: Inspired by my memory of Grandma Schottel with help from the box of Bisquick®.

Preparation: 0:20
Bake: 0:35
Total: 1:30

Yield: 1 10" single layer cake
Servings: 7

Nutrition Facts per Serving:
961 Calories
33g Fat (30.1% calories from fat)
6g Protein
167g Carbohydrate
5g Dietary Fiber
96mg Cholesterol
678mg Sodium.

Exchanges per Serving:
1 1/2 Grain(Starch)
1/2 Lean Meat
1 Fruit
6 Fat
8 1/2 Other Carbohydrates.

Rainbow Line

Copyright 2006-2023 by Keith Langeneckert.  All rights reserved.