Pineapple Upside Down Cake
Made in a cast-iron skillet, everyone loves this classic holiday dessert.
|1⁄2||c||Stonyfield Organic Low Fat Plain Yogurt|
Preheat oven to 350°. 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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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