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
- (20 ounce) can sliced pineapple : 1 can
- (4 ounce) jar cherries : 1 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.
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