IRON SKILLET PINEAPPLE UPSIDEDOWN CAKE
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|1 1/3 c||butter|
|1 c||brown sugar|
|1 (20)oz. can(s)||pineapple slices|
|1/2 c||chopped pecans|
|1 1/2 c||sugar|
|1 tsp||vanilla extract|
|2 c||all purpose flour|
|2 tsp||baking powder|
|1/2 tsp||baking soda|
oddville, KY (pop. 6,402)
Member Since Aug 2011
THIS IS A GREAT CAKE. IT CAN ALSO BE MADE IN A 9X13 PAN. IF YOU CAN USE A 12 IN. IRON SKILLET.
Preheat oven to 350. Melt 2/3 cup of butter; Stir in brown sugar.
Spread in bottom of 12-inch iron skillet or a 13 X 9 X 2 pan. DO NOT GREASE.
Arrange pineapple slices over sugar mixture; Place a cherry in the center of each.
Sprinkle with pecans and set aside.
In large bowl cream sugar and remaining butter; Beat in eggs and vanilla.
Combine all dry ingredients; Add alternately with the buttermilk, mixing well after each addition.
Pour carefully over sugar mixture.
Bake at 350 for 50-60 minutes or until toothpick test says it's done. Immediately invert onto serving platter.