Today I have made a Pineapple Upside Down Cake. This recipe is my Grandmother's. She always made this cake in a cast iron skillet.
I was working with a can of pineapple chunks today instead of pineapple rings. If you make it with the pineapple rings you could fit four more pineapple rings in this pan where the gaps are. It worked out well that I made it this way. Some of my family liked it without pineapple and just wanted to eat the cake.
Here it is right out of the oven in my number 9 skillet. Take a knife and slide it around the outside edges to make sure it comes out on the plate smoothly.
1/4 cup butter
1/4 cup brown sugar
20-ounce can pineapple rings
9 maraschino cherries
1 1/4 cup sifted all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup shortening (softened)
3/4 cup milk
1 egg (beaten)
1 teaspoon vanilla
Heat oven to 350 degrees. Melt butter in a 9-inch round cast iron skillet. Sprinkle brown sugar over butter. Drain pineapple, reserve syrup, arrange pineapple slices evenly in pan, press cherries in center of each pineapple slice. Mix flour, sugar, baking powder, and salt. Then mix in shortening, milk, vanilla, and egg and beat until smooth. Pour batter over pineapple slices. Bake for 45 minutes. Take a knife and loosen the edges of the cake all along the outside edge of the pan. Then turn the skillet upside down onto a plate as soon as you remove it from the oven. Let it set a minute or two and serve.
The teapot here with the yellow roses on it actually belonged to my Grandmother who made this cake. It is a Sadler teapot.
I will link this to:
Tea Time Tuesday at Rose Chintz Cottage
A Return to Loveliness at A Delightsome Life
Table Top Tuesday at A Stroll Thru Life
Foodie Friday at Rattlebridge Farm
Strut Your Stuff Saturday at Six Sisters Stuff
Finding the Pretty & Delicious Linky at Your Home Based Mom