Skillet ~ Pineapple Inside / Upside Down Cake
1 - 20
can, pineapple slices, drained - save juice
packed light brown sugar
6 - 7
can crushed pineapple, drained - make sure between both cans of pineapple you have about 3/4 cup juice saved
1Preheat your oven to 350 degree F.
Spray either a 10 inch oven safe skillet or cake pan...could probably get away with a 9 inch.
2In a small sauce pan; over medium heat, melt the butter and brown sugar - until sugar is dissolved and mixture is bubbly. ( forgot to get a pic )
3Pour mixture into prepared pan.
Now arrange your pineapple slices. overlapping if need be to fit. Place a cherry inside each ring of pineapple. Set aside.
4For the cake:
Sift the flour, baking powder and salt together. Set aside.
Now, in a mixing bowl, beat the butter and sugar until fluffy, about 4 minutes. Mix in vanilla. Add one egg at a time, mixing well after each addition.
5Now, mix in half of the flour mixture, just until combined. Add 3/4 cup pineapple juice and the crushed pineapple; beat to combine. Add remaining flour.
6Spread the batter over the pineapples in the pan...I take big dollops of batter and place all around, then spread out evenly.
7Bake for 45 minutes, or until golden and wooden pick comes out clean.
8Wait about 5 minutes, then place your serving dish on top of the pan, flip over. Rearrange your pineapples and cherries if any be stuck to the bottom of skillet.
9Serve warm or at room temperature..
It's sooooooo good...Enjoy!
Posted: Fri, Jan 24, 2014