Sunday, April 10, 2011


This is a nice cake to make and can be put together quickly.  You could use crused pineapple, pineapple tidbits and alot of cherries.  This recipe can also be made in a 9x9 inch baking pan and follow the same directions. If you want more topping double the butter, brown sugar with the pineapple and cherries.  Best served warm. 

Pineapple Upside Down Cake

1/4 cup butter - melted
1/3 cup light brown sugar
pineapple slices, drained
cherries, drained and patted dry

Spray the skillet with pam spray. Melt the butter in your 10 inch black cast iron skillet over low heat. Sprinkle the brown sugar and allow this to melt. Turn off the heat and arrange the pineapple slices over the melted brown sugar. Place a maraschino cherry in the middle of each pineapple ring. Carefully spoon the cake batter and spread evenly over the pineapple rings.  Being careful not to move the pineapple.  Bake in a 350 degree oven for about 35 minutes.  Or when the top of cake is touched and springs back.  Allow to cool for a little while.  Take a knife and go around the edge of the skillet.  Get a plate and lay over the top of the skillet and carefully turn the skillet over, allowing the cake to come out upside down.  Serve with ice cream or fresh whipped cream.  This is best served warm. 

1 1/4 cup flour
2/3 cup sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup milk
1/4 cup shortening
1 egg
1 tsp vanilla

Mix all and pour onto the pineapple in the skillet. 

1 comment:

  1. This looks great. I made one last week and it didn't last long! :)