Recipe for Pineapple Upside Down Cake from the Cast Iron section.
Pineapple Upside Down Cake
6 tablespoons butter
2/3 cup brown sugar
2 cups crushed pineapple, drained
In a 10-inch cast-iron skillet, melt butter; sprinkle with brown sugar. Arrange pineapple and cherries over butter-sugar layer.
1/3 cup shortening
1/2 cup granulated sugar
1 egg, unbeaten
1 teaspoon vanilla extract
1 1/4 cups flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup pineapple juice
Preheat oven to 350 degrees F.
Gradually add sugar to shortening; cream until fluffy. Add egg and vanilla extract; beat well. Alternately add sifted dry ingredients with pineapple juice; spread batter on topping. Bake for 40 minutes.
Alternate cooking method from Rosemary P.
I have been doing this one for years now. The only thing different is that I put a cover on the pan, turn the heat down low and cook it right on the stove top. Great in the summer when you want a quick cake without the heat.
We hope you enjoy your freshly made Pineapple Upside Down Cake. This recipe came from Cast Iron's, if you'd liked this recipe, there may be many others you'll find delicious as well.