This is my grandma's pineapple upside-down cake! My grandma used to bake cakes and pies during the Great Depression and my grandpa would sell them door-to-door and on the street corners to support them during that awful time. This is one of my favorites.
Ingredients
- butter: 0.33333 cup
- brown sugar, packed: 0.5 cup
- pineapple rings: 8 piece
- pecan halves: 8 piece
- all-purpose flour: 1 cup
- baking powder: 1 tsp
- salt: 0.25 tsp
- white sugar: 0.66667 cup
- eggs: 2 piece
- pineapple juice: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Melt butter in a 9-inch cast iron skillet over medium heat. Stir in brown sugar; heat until bubbly. Remove from heat. Arrange pineapple rings and pecans on top.
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Sift flour, baking powder, and salt together in a bowl; repeat sifting twice more.
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Beat white sugar and eggs together in a bowl with an electric mixer until light and fluffy.
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Alternate folding flour mixture and pineapple juice into egg mixture in 3 batches, beginning and ending with flour mixture. Pour over pineapple slices.
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Bake in the preheated oven until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool in the skillet for 5 minutes. Invert carefully onto a serving platter.
