Deliciously moist and economical, pineapple upside-down cake keeps well and makes great use of Grandma’s cast iron skillet.

12 tablespoons butter
1 cup dark brown sugar
1/4 cup pineapple juice
5 pineapple rings
5 Maraschino cherries
1/2 cup milk
1 egg
1-1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar

Preheat oven to 400°.

Place an 8″ or 9″ oven proof (cast iron!) skillet over low heat on the stove top. Melt 4 tablespoons of the butter in the skillet; add the brown sugar and stir until dissolved. Remove the skillet from the heat and stir in pineapple juice. Place pineapple rings in the syrup in the bottom of the skillet and place a cherry in the center of each. Set the skillet aside to cool.

Melt the remaining butter in your microwave or in a small pan over low heat. If using a pan, remove from heat and add the milk and egg; beat well.

In a large bowl stir the flour, baking powder, salt and granulated sugar to blend well. Add the milk and egg mixture to the dry ingredients and beat until smooth.

Pour the batter over the pineapple slices and bake in the preheated oven for 35 – 40 minutes until lightly golden brown and a pick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 – 15 minutes. Place your serving platter over the pan and invert the pan to turn the cake onto the plate fruit side up.

Note: you can use an 8″ or 9″ cake pan. Use a small saucepan to melt the butter; stir the brown sugar and pineapple juice. Pour the syrup into the bottom of a cake pan and proceed as directed.

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