Turn dessert upside down

Southern Living, Mar 2003 by Briscoe, Cynthia Ann

Its ease and simple flavors make this old-fashioned skillet cake a favorite treat.

My sweet memories of Pineapple Upside-Down Cake go back to childhood. I counted myself lucky if I was able to retrieve a portion of the softened pineapple that stuck to the bottom of the skillet. These morsels only increased my anticipation for the time when a real slice would come accompanied by a dollop of sweetened cream.

This Southern delight is noted for being baked in a cast-iron skillet. Our Test Kitchens' skillets got a workout as we tested recipes in search of the all-time best. The cake that wowed us came from My Mother's Southern Desserts by James and Martha Pearl Villas. The gooey pineapple and cherries coated with a buttery brown sugar glaze were scrumptious. But it was the cake base that tasted like no other-light and tender. The pineapple juice helped add volume and flavor, while the egg whites folded into the batter lightened it. If you're short on time, check out our express version, which uses a cake mix.

When inverting the cake, make sure the plate is larger than the skillet to catch additional fruit juices. You may be fortunate enough to sneak a bite of sticky topping and crumbs hot from the skillet.

CYNTHIA ANN BRISCOE