The Healthy My Ass Cookbook

Pineapple Upside Down Cake

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

Ingredients:

Directions:

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.

Notes:

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.