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Old Fashioned Upside-Down Cake (6) A traditional pineapple upside-down cake cooked in a cast-iron skillet. I guess you could use a regular cake pan as well. I found in an article on "skillet" recipes years ago--sounded strange, but it is very good.
by Sharlene~W · published 2002-01-19
Open original recipe Dessert
Center each slice with a cherry.
05 Sift flour, baking powder and salt onto waxed paper.
06 Beat egg whites until foamy in medium bowl.
07 Beat in 1/4 cup of the granulated sugar a tablespoon at a time until meringue stands in soft peaks.
08 With same beater, beat remaining 1/3 cup butter with remaining 1/2 cup sugar until fluffy.
09 Beat in egg yolks, lemon rind, lemon juice and vanilla.
10 Blend flour mixture into creamed mixture alternately with sour cream and the 2 tablespoons reserved pineapple syrup.
11 Fold meringue until no streaks of white remain.
12 Pour over pineapple in skillet.
13 Bake in a 350° oven for 35 minutes or until center springs back when lightly touched with fingertip.
14 Cool cake in skillet on wire rack for 10 minutes; then invert over serving plate.
15 Allow skillet to remain over a cake a minute for syrup to drain from pan.
16 Serve warm or cold.