Our mom made a pineapple upside down cake for dessert one evening this past week. We hadn’t eaten one in a long time and it was so delicious. The photos are not the best quality because I took them in the evening, but I had to share them with you.
Mom made the cake in a cast iron pan and used a recipe from Grandma, her mother. Because the pan is cast iron, the cake baked faster 🙂 Which, of course, means that we were able to eat it sooner. For this reason, if you are going to make a pineapple upside down cake, you should definitely use a cast iron skillet if you have one!
I searched Pinterest for pineapple upside down cake recipes because I was curious to see if a recipe for a cast iron cake differed from a recipe for a regular pan. (The one Mom used was for a baking pan.) From what I could from could find, it doesn’t matter. Instead of sharing links to recipes for a skillet (like I was going to), I will share the recipe that Mom uses.
Pineapple Upside Down Cake
1/3 cup butter
½ cup brown sugar
1 can (20 ounces) pineapple slices
2/3 cup sugar
1/3 cup pineapple juice
1 teaspoon vanilla
1 cup flour
1/3 teaspoon baking powder
¼ teaspoon salt
Pour melted butter into a 9-inch round pan. Or melt butter in a cast iron skillet. Stir in brown sugar and spread evenly. Arrange drained pineapple slices over the top. Place one cherry in center of each ring and arrange pecans around. In a mixing bowl, beat eggs until thick, about 5 minutes. Gradually add sugar, beating well. Add juice and vanilla. In separate bowl, combine dry ingredients. Beat in all at once. Bake at 350° for 45 minutes. Cool before inverting on serving plate.
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