pineapple upside-down cake
(1 rating)
My maternal Grandmother's recipe. I've made this with crushed,chunk, and tidbit pineapple pieces as well, (my favorite is the tidbits). When I do this, I space out the cherry halves evenly, or omit them. I've also sprinkled on dried cherries before the tidbits. I omit the salt if I'm using salted butter. Margarine can be used instead.
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(1 rating)
yield
8 serving(s)
prep time
15 Min
cook time
45 Min
Ingredients For pineapple upside-down cake
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1/4 cbutter, cold
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1 cbrown sugar, firmly packed
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1 can20oz pinapple, drained and juice reseved
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1 cpecans, halved
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5maraschino cherries, drained and halved
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3 Tbspbutter, softened
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1 csugar
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2eggs
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1 cflour
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1 dashsalt
How To Make pineapple upside-down cake
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1Preheat oven to 350 degrees. Butter (or spray with cooking spray) the sides of a 8-10 inch cast iron skillet.
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2Melt 1/4C. butter in skillet, over low heat. Pack brown sugar evenly into skillet. Add pineapple rings around the edge of the skillet and in the center.
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3Place cherry halves rounded side down in pineapple rings. Add pecan halves and spread out evenly in a single layer and press down on them to help "pack" into the skillet.
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4Cream together butter and sugar in a separate bowl with pastry blender until coarse crumbs are formed. Mix in eggs one at a time at low speed. Add flour mix at low speed. Add in 1/3C. reserved pineapple juice, add water if not enough juice.
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5Beat at medium speed until well mixed. Pour over ingredients in skillet.
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6Bake 35-45 minuets until golden brown on top and toothpick comes out clean. Immediately invert on to plate/platter of greater diameter than skillet used. Wait 5 minutes then remove skillet.
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