Old Fashioned Pineapple Upside Down Cake
1 stickbutter, melted
1/2 cbrown sugar, packed
1 can(s)sliced pineapple, 20 ounce size
1 stickbutter, softened
2 largeeggs at room temperature
1 tsppure vanilla extract
1 1/2 cself-rising flour, sifted first, then measured
1/2 cwhole milk
How to Make Old Fashioned Pineapple Upside Down Cake
- Preheat oven to 350 degrees.
- In a cast iron skillet or other oven-proof skillet, melt one stick of butter. Remove from heat and evenly sprinkle brown sugar. Spread pineapple slices over the brown sugar. This may not take the entire can. I usually have a couple of slices left over. Set aside.
- Cream together softened butter, eggs, and sugar until light and fluffy. Add vanilla and mix well.
- Add flour alternately with milk, beginning and ending with the flour. Mix this by hand, do not use a mixer at this point. Once flour and milk have been incorporated into the creamed mixture, use the mixer for just about 10 seconds.
- Spoon batter over pineapples and smooth out with spatula. Bake for about 30 minutes. Remove from oven and loosen sides with a small knife. Remove cake by flipping the pan over onto a serving plate. HINT: I usually line a pizza pan with parchment paper and flip my pan over onto the pizza pan. When my cake is cooled, I carefully transfer it over to a serving plate. This reduces the chance that I'll miss the plate when flipping out of the pan.
- Serve warm or at room temperature. Cover with plastic wrap and store in the refrigerator.