Pineapple Upside-down Cake
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.
Featured Pinch Tips Video
- 1/4 c
- butter, cold
- 1 c
- brown sugar, firmly packed
- 1 can(s)
- 20oz pinapple, drained and juice reseved
- 1 c
- pecans, halved
- maraschino cherries, drained and halved
- 3 Tbsp
- butter, softened
- 1 c
- 1 c
- 1 dash(es)
1Preheat oven to 350 degrees. Butter (or spray with cooking spray) the sides of a 8-10 inch cast iron skillet.
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.
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.
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.
5Beat at medium speed until well mixed. Pour over ingredients in skillet.
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.