Welcome to all the new followers!
I am going to allow myself to be side tracked a bit from my regular Skillet Suppers segment. I mentioned in a previous post that my dear grandmother always made her Pineapple Upside-Down Cake in her cast iron skillet. I am now the owner of that precious skillet and I love making PUD Cake it in. In fact, I am not much of a cake person, prefering pie instead. But PUD Cake is very close to pie in my mind and I LOVE it!!
Pineapple Upside-Down Cake
3 cans (8 ounces each) sliced pineapple in syrup (12 slices in all)
1/4 cup butter
2/3 cup light brown sugar, packed
Maraschino cherries (if you are not a cherry fan, use pecan halves instead)
1 cup all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter, melted
1/2 cup milk
1 egg
1 cup whipping cream, chilled and whipped, or vanilla ice cream
Drain pineapple slices, reserving 2 tablespoons of syrup. In a heavy 10-inch iron skillet, melt butter over medium heat. Add brown sugar, stirring until sugar is melted. Remove from heat. Arrange 8 pineapple slices on sugar mixture and one in center. Cut 3 slices in half and stand up around edge of pan. Place 1 maraschino cherry in center of each pineapple slice.
Into a mixing bowl, sift together the flour, granulated sugar, baking powder, and salt. Add butter and milk; beat for about 2 minutes, or until batter is smooth. Add egg and reserved 2 tablespoons pineapple syrup. Beat 2 minutes longer. Pour cake batter over pineapple slices in skillet, spreading carefully. Bake at 350° for 40 to 45 minutes, until golden brown and cake springs back when lightly touched in center. Cool in skillet on rack for 5 minutes; loosen edges with spatula or butter knife. Hold serving plate over top of skillet; invert and shake gently to loosen cake. Lift off skillet. Serve cake warm with whipped cream or ice cream.
Posting to Tempt My Tummy Tuesday hosted by Lisa and her sister, Lana. Thank you ladies for this lovely event each week!
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