This skillet pineapple upside-down cake is baked in a cast iron skillet and served warm. It is wonderful!
Ingredients
- butter: 1 stick
- packed brown sugar: 1.5 cups
- pineapple: 1 can (20 ounce can, sliced)
- cherries: 1 jar (4 ounce jar)
- all-purpose flour: 1.5 cups
- baking powder: 2.5 tsp
- salt: 0.5 tsp
- white sugar: 1.5 cups
- butter: 0.5 cup
- eggs: 2 piece
- milk: 1 cup
- vanilla extract: 2 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Melt 1 stick butter in the bottom of a cast iron skillet over medium heat, about 3 minutes. Remove from heat and sprinkle brown sugar evenly over butter. Add pineapple slices to the skillet in a decorative layer with a cherry in the middle of each pineapple ring. Set aside.
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Sift flour, baking powder, and salt together in a bowl.
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Cream sugar and 1/2 cup butter together in a bowl. Add eggs and mix. Add flour mixture and milk in an alternating fashion. Add vanilla extract and mix well. Pour mixture evenly over pineapples in the skillet.
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Bake in the preheated oven until cake is golden brown, about 40 minutes.
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Let cake cool in the skillet for 10 minutes before inverting onto a serving plate. Serve warm.
