Pineapple Upsidedown cake

  • 12 tbsp butter, softened
  • 1/2 c brown sugar
  • 1 can crushed pineapple
  • 1 jar marachino cherries
  • 1 1/3 c flour
  • 1/2 c sugar
  • 1 tbsp baking powder
  • 1 egg
  • 3/4 c milk
  • 1 tsp vanilla

Preheat oven to 400 degrees. Melt 6 tbsp butter in cast iron skillet. Sprinkle brown sugar evenly to cover bottom of pan. Spread pineapply atop brown sugar mixture. Scatter cherries around on top of pineapple. Set aside.

Stire flour, baking powder and sugar together in mixing bowl. Add egg, milk and vanilla and mix together. Pour mixture atop fruit. Bake 45-50 minutes. Allow to cool on wire rack for 10 minutes. Turn out onto plate or cake platter, allowing to sit a moment so that all the gooey “topping” drips onto the cake. Allow to cool before cutting.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.