Pineapple Upside Down Cake
From A Skillet Full
Servings: 8 Slices
Equipment
- 10" Cast iron skillet
- Stand mixer
Ingredients
Topping
- 1 Can 20oz Crushed pineapple I sometimes use pineapple rings
- 2 Cups Brown sugar Firmly packed
- ¼ Cup Unsalted butter
- ½ tsp Salt
Cake
- 1 Cup Sugar
- ½ Cup Unsalted butter
- 2 Eggs
- 1-¾ Cups Flour Sifted (Faye says to do it 3 times)
- 3 tsp Baking powder
- ¼ tsp Salt
- ½ Cup Milk
- 1 tsp Vanilla
Instructions
- Preheat oven to 350°.
- In the skillet, cook the pineapple, brown sugar, butter, and salt until the topping thickens slightly. Set aside.
- In mixing bowl, cream the sugar and butter.
- Add eggs one at a time, beating well after each until blended.
- Combine dry ingredients in another bowl.
- Gradually add dry ingredients and milk alternately to the mixture. Then add the vanilla.
- Pour the batter by spoonfuls over the pineapple mixture in the skillet.
- Bake for about an hour or until the cake tests done.
- Turn out onto a large plate and cut into wedges.