Pineapple upside down cake

August 20, 2012 § 5 Comments

This pineapple upside down cake was an easy dessert to put together, and it cooked beautifully in a cast iron pan.  I remember my grandmother making these when I was a child.  They’re old-fashioned, but still just as delicious today as they were in my grandmother’s time.

Pineapple upside down cake

12 tablespoons butter, softened (1 ½ sticks)

¾ cup packed brown sugar

1 can pineapple slices, drained

8-15  maraschino cherries

3 eggs, beaten

¾ cup granulated sugar

1 teaspoon vanilla extract

1/3 cup milk

1 ½ cups flour

1 ½ teaspoons baking powder

½ teaspoon salt

Preheat oven to 350-degrees Fahrenheit.  Place 4 tablespoons of the butter into a 9” round cast iron skillet (you may also use a 9” round glass pan).  Place the pan into the oven and heat for 5 minutes until the butter is melted.  Remove pan from the oven, and sprinkle the brown sugar into the melted butter.  Use a fork to pat the mixture evenly around the bottom inside of the pan.  Arrange the pineapple slices and cherries on the sugar/butter mixture.  Set aside.

In a large mixing bowl, stir together the eggs, granulated sugar, vanilla, and milk.  Sift together the flour, baking powder, and salt, and then stir into the egg mixture.  Gently pour into the cast iron pan.  Place the pan in the oven on the middle rack, and cook for 40-45 minutes, until a wooden pick inserted in the center comes out clean.

Remove cake from oven, and allow to sit for 10 minutes.  Invert cake onto a plate.  Cool an additional 2 hours before serving.

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