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August, 2013
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Sometime when you want to take a special cake to a covered dish affair, this old fashioned Pineapple Upside Down Cake is a crowd pleaser. Be sure and make it in a cast iron skillet. If you do not have one, borrow one from Grandma or check out the antique malls for one.

Pineapple Upside-Down Cake

 

3 Tbsp. sweet butter

1 cup light brown sugar, packed

16-oz. can sliced pineapple, drained (8 slices)

˝ cup butter flavored Crisco

1  cup granulated sugar

2  large eggs

1˝ cups cake flour

2  tsp. baking powder

˝ tsp. salt

2/3 cup whole milk

1 tsp. vanilla

 

Melt butter in 10-inch cast iron skillet. Spread brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Cream Crisco and sugar till light & fluffy. Add egg, mixing well. Add milk and vanilla. Sift flour, baking powder & salt together and add to creamed mixture on medium speed until light & fluffy for 2 minutes. Spoon over pineapple slices. Bake at 350 degrees for 40 to 45 minutes. Let col for 5 minutes then invert onto serving plate.  Beautiful, tender and great taste.  Best eaten right away.

 

Sliced pineapple arithmetic:

8-oz. can = 4 slices

16-oz. can = 8 slices

20-oz. can = 10 slices

For the very best baking results, always set eggs and butter out the night before.
 
These ingrediants should be at room temperature, through and through.
It’s a good investment because you’ll also use it for cornbread recipes as well as many other recipes. Cast iron skillets hold the heat evenly and in the case of upside cakes and cornbread, it makes a beautiful presentation.