Pineapple Upside Down Cake in an iron skillet
Allow it to cool slightly before cutting into wedges with a serrated knife. Best when served warm.
Serves 10 to 12sourace unknown
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- 2 1/2 cups flour
- 3 tsp. baking powder
- 1 tsp. salt
- 2 cups sugar
- 1/4 lb. butter, 1 stick
- 1/4 cup shortening
- 1 1/2 cups milk
- 2 large eggs
- 2 tsp. vanilla extract
- one 20 oz. can sliced pineapple, 2 tbsp. juice reserved (drink the rest)
- 1 1/3 cups packed brown sugar
- maraschino cherries, optional
1Preheat oven to 350. To make cake, in large mixing bowl, put the flour, baking powder, salt, sugar, 1/2 stick butter, the shortening, milk, eggs, vanilla and reserved pineapple juice.
Mix til well combined. Set aside. Melt remaining 1/2 stick butter in 10 to 12 inch iron skillet over medium heat. Swirl to thoroughly coat the skillet.
2Sprinkle brown sugar over the butter, making sure it’s evenly distributed. You want the entire surface of the butter to be covered in brown sugar. Don’t stir.
As soon as the sugar dissolves, put a layer of pineapple slices over the top. If desired, put maraschino cherries in center of pineapple slices.
3Pour batter evenly over pineapple slices. Evenly distribute it over the surface of the pineapple. Gently spread to even out the surface.
Bake the cake for 30 to 40 minutes til toothpick inserted in center comes out clean. The cake will be slightly uneven on top, but don’t worry. the top will soon be upside down. Get it?
Immediately run a knife around the edge of the cake. Then put a cake plate upside down on top of the skillet. Very carefully invert skillet so that the cake is turned upside down onto the cake plate.