I must have seen a pineapple upside-down cake on Facebook, because somehow the image has been stuck in my head all day. I decided to make us one for dessert tonight in my cast iron fry pan. I don't know if I've ever even had pineapple upside-down cake before, I've certainly never made it. What a loss! This cake is so easy and fast to make, and so delicious! The brown sticky crust on the outside reminds me of delicious grand peres my french-canadian grandmothers made for us growing up (that I've never been able to replicate as an adult), but the pineapple and cherries make it even better! I suggest you stop whatever you are doing and make this right now.
From Food. com
From Food. com
- 1/4 cup butter
- 2/3 cup packed brown sugar
- 4 slices pineapple, from a can of sliced pineapples
- 9 maraschino cherrys (plus more for cake batter, if desired)
- 1 1/3 cups flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup melted butter (I used a little less and topped up with pineapple juice)
- 3/4 cup milk
- 1 large egg
- Preheat oven to 350°F.
- Melt butter in iron skillet.
- Sprinkle brown sugar over butter. Mix together a little bit.
- Arrange pineapple slices on top brown sugar/butter.
- Place cherries in center of slices. and then 1 between each slice, and 1 in the middle.
- Mix dry ingredients: flour, sugar, baking powder, and salt in one bowl
- Mix wet ingredients: melted butter, milk, egg in another bowl.
- Combine dry and wet ingredients, mix to combine but only as little as possible.
- I also chopped up extra maraschino cherries and added them in to this cake batter because I like maraschino cherries.
- Pour batter over pineapple in skillet and bake for 35 to 45 minutes or until tooth pick inserted comes out clean. (35 minutes worked great for me)
- Remove from oven, let cool about 5 minutes or so, turn onto heat-proof plate while still warm.